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STEVENSON  MEMORIAL 

COOK  BOOK 


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PUBLISHED  BY 
Sarah  Hackett  Stevenson  Memorial  Lodging  House  Association 

ENDORSED   BY  THE   CHICAGO   ASSOCIATION   COMMERCE 
SUBSCRIPTIONS   INVESTIGATING  COMMITTEE 

2412    Prairie    Avenue 
CHICAGO 


INDEX 


Page 
APPETIZERS    7 

BEVERAGES    159 

BREAD 107 

CAKES ' 117 

CANDIES    181 

CHEESE  DISHES  177 

COOKIES 131 

DESSERTS    83 

EGG  DISHES 171 

FILLINGS  AND  ICINGS  127 

FISH  23 

HOUSEHOLD  HINTS   193 

MEATS  AND  FOWL  35 

PICKLES    141 

PIES    77 

PRESERVES   149 

FROZEN  DISHES 99 

PUDDINGS  89 

SALADS    67 

SANDWICHES    165 

SAUCES  51 

SHELL  FISH  29 

SOUPS    15 

TIME  REQUIRED 192 

VEGETABLES   55 

WEIGHTS  AND  MEASURES  191 


Copyright,  1919 

by 

Sarah  Hackett  Stevenson  Memorial  Lodging  House  Association 


DEDICATED 

— TO— 

Sarah  Hackett  Stevenson 
Whose  life  was  devoted  to  Service  for  Humanity. 


Compiled  by 

Mrs.  William  D.  Hurlbut 

Assisted  by 

THE  EXECUTIVE  COMMITTEE 

Mrs.  Herbert  D.  Sheldon 
Mrs.  Carl  S.  Junge 

Mrs.  A.  Donald  Campbell 
Mrs.  Sarah  A.  Graham 
Mrs.  A.  C.  Allen 

Mrs.  George  K.  Spoor 
Mrs.  Wm.  S.  Tasker 

Mrs.  Wm.  Irving  Clock 

Mrs.  Edward  D.  Gotchy 


TRUSTEES 

Hon.  Wm.  B.  McKinley,  M.  C. 

Hon.  Henry  Horner 

Judge  of  Probate  Court  (Ex-officio) 

Mrs.  W.  H.  Winslow 

President  Chicago  Woman's  Club   (Ex-officio) 

Mrs.  George  Watkins 

Mrs.  George  S.  Blakeslee 

Mrs.  Thomas  D.  McMicken 

Mrs.  Edward  L.  Phelps 

Mrs.  Hermann  Vander  Ploeg 

Mrs.  A.  C.  Allen 

Mrs.  Herbert  D.  Sheldon 


FOREWORD 


During  the  year  1893  on  the  streets  of  Chicago  were  hundreds  of 
women  who  had  been  thrown  out  of  employment.  The  genuine  help- 
lessness and  hopelessness  of  these  women  appealed  strongly  to  the  gen- 
erous heart  of  a  wonderful  woman,  Dr.  Sarah  Hackett  Stevenson,  one 
time  president  of  the  Chicago  Woman's  Club.  She  went  before  this  club 
and  stated  that  there  was  no  place  in  this  great  city  where  a  woman  with- 
out funds  could  find  shelter — a  woman  who  would  work  if  given  an 
opportunity.  She  demanded  in  the  name  of  humanity  that  this,  her 
club,  do  something  at  once  to  relieve  the  situation. 

Her  plea  had  its  effect,  and  money  was  subscribed  for  beginning 
work.  Other  clubs  responded  to  the  call  for  help  and  contributed  both 
furnishings  and  funds.  And  what  was  called  the  Woman 's  Model  Lodg- 
ing House  was  opened  to  the  public. 

No  questions  were  asked  of  those  who  came  for  shelter — the  past 
was  not  the  thing  to  be  dealt  with — only  the  present  and  future.  A 
charge  of  15  cents  a  night  was  made,  and  if  they  were  without  money 
work  was  given  them  and  they  were  paid  for  it — they,  in  turn,  paying 
for  their  lodging.  It  was  the  principle  of  the  organization  that  the 
actual  handling  of  this  money  helped  to  preserve  self-respect  and  that 
they  might  not  feel  themselves  objects  of  charity.  This  principle  has 
held  through  the  years  and  no  woman  or  child  is  turned  from  the  door 
as  long  as  there  is  a  place  to  rest. 

Hon.  William  B.  McKinley  of  Champaign,  111.,  gave  as  a  memorial 
to  Dr.  Stevenson  the  present  home  at  2412  Prairie  avenue,  which  will 
accommodate  sixty  women  and  about  fifty  children.  The  organization 
has  become  one  of  the  strongest  in  the  city — a  delegated  body  of  eighty- 
two  members  who  represent  women's  organizations  of  Cook  County.  For 
the  last  few  years  the  work  has  grown  and  broadened,  until  almost  every 
trouble  and  sorrow  that  can  come  to  women  and  children  is  brought  to 
this  door. 

The  woman  who  is  on  the  downward  path  of  years,  when  it  is  so 
hard  to  find  employment,  her  little  money  gone,  often  weakened  both 
mentally  and  physically  from  lack  of  nourishment  and  worry — she  might 
be  any  one's  mother — if  not  able  to  work  for  her  lodging,  is  supplied 


Foreword 

iiiiifiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiittiiiiiiiiiiiitiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiijiiitiiiiiiiiiiiiiiitiiiiiiiiiiiiiij 

from  the  loan  fund.  Often  she  can  return  the  small  amount  and 
she  does  not  feel  that  she  has  received  charity,  but  that  the  hand  of  a 
friend  has  grasped  hers,  and  her  faith  in  humanity  is  restored.  The 
young  girl  who  is  alone  and  without  money  is  safe  from  the  cheap 
rooming  houses  of  the  city.  The  mother  with  her  little  family,  who 
has  been  left,  by  desertion  or  death,  without  the  father's  protection 
comes  to  this  home  and  remains  until  she  can  gather  up  the  thread 
of  existence  once  more.  Often  she  is  saved  from  placing  her  chil- 
dren in  institutions  or  giving  them  for  adoption.  An  average  of  105 
women  and  children  are  cared  for  in  the  Lodging  House  each  day. 

As  time  brought  the  need  of  better  facilities  for  the  care  of  the  chil- 
dren, the  generous  friend  of  the  Institution,  Wm.  B.  McKinley,  gave  the 
building  at  2408  Prairie  avenue  for  Nursery  purposes.  Here  the  chil- 
dren are  cared  for  during  the  day,  while  the  mother  is  seeking  employ- 
ment, or  otherwise  adjusting  her  affairs. 

A  limited  number  of  neighborhood  children  are  also  cared  for.  A 
trained  nurse  and  kindergartner  are  employed.  Twenty-four  hour  feed- 
ings for  bottle  babies  are  furnished  so  that  the  little  ones  diet  may  not  be 
disturbed.  In  this  department  60  children  are  given  daily  care.  The 
mother  has  charge  of  her  family  at  night.  Every  effort  is  made  by 
this  organization  to  keep  the  mother  and  her  children  together.  We 
believe  that  separation  should  be  only  after  every  other  method  has  failed. 

A  visit  to  the  Stevenson  Memorial  will  interest  you  and  you  are  most 

welcome  at  all  times. 

Mrs.  Herbert  D.  Sheldon, 

President. 


APPETIZERS 


(( 


Nor  love  thy  life,  nor  Jiate,  but  while  thou  livest,  live  well." 


CHEESE  TOAST  CANAPE  Mrs.  C.  A.  Carscadin 

Toast  small  squares  or  rounds  of  bread  on  one  side ;  on  the  other 
side  grate  cheese  and  set  in  oven  until  cheese  is  melted ;  add  paprika. 

CHEESE  CANAPES  Mrs.  E.  S.  Smith 

Cut  bread  in  quarter-inch  slices.  Spread  lightly  with  French 
mustard.  Sprinkle  with  grated  cheese  and  finely  chopped  olives. 
Brown  slightly  in  oven. 

SARDINE  AND  EGG  CANAPE  Mrs.  C.  A.  Carscadin 

Toast  small  pieces  of  bread;  cover  with  a  paste  made  of  sardines 
and  a  little  lemon  juice,  and  top  with  the  yolks  of  hard  boiled  egg  put 
through  the  ricer. 

SARDINE  CANAPE  Mrs.  J.  A.  Kaerwer 

Two  cans  small  sardines ;  one  teaspoonful  catsup :  one  teaspoonful 
lemon  juice ;  a  dash  of  tabasco  sauce.  Place  slice  of  bread  on  leaf  of 
lettuce  then  lay  two  small  sardines  across  with  chopped  eggs,  and  last 
add  catsup,  lemon  juice  and  tabasco  sauce. 

SARDINE  CANAPE  Mrs.  J.  A.  Kaerwer 

Two  cans  of  sardines  boned;  two  tablespoonfuls  chopped  pickled 
beets ;  mix  thoroughly  and  spread  on  slices  of  bread ;  sprinkle  chopped 
eggs  over  same  and  serve. 

SARDINE  CANAPE  Mrs.  A.  D.  Campbell 

Mash  sardines  with  silver  fork,  after  removing  tails  and  loose 
skin.  Cover  with  juice  of  one-half  lemon.  Spread  on  thin  slices  of 
bread,  cut  either  round  or  oblong.  Cover  with  grated  cheese  and 
toast  until  cheese  melts.     Serve  hot. 

SALMON  AND  TOMATO  CANAPE  Mrs.  C.  A.  Carscadin 

On  a  small  piece  of  toast  put  a  paste  of  salmon,  and  on  this  a 
slice  of  ripe  tomato  with  mayonnaise. 


Appetizers 

fniiiititiiiiiiiiiiitiiifiiiiifiiiiiiiiiitiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiuiitiiiiiiirrffitrriiiiiiitiiiiiiiiiiiiiiiiitiiiiiiiitiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiifiiiiiiiiftiin 

LOBSTER  CANAPE  Mrs.  Louis  Geyler 

Chop  one-half  cup  of  lobster  meat  fine  and  mix  thoroughly  with 
the  white  of  two  hard  boiled  eggs  which  has  been  pressed  through  a 
ricer.  Season  with  salt,  pepper,  one  teaspoonful  mustard  and  moisten 
with  thick  mayonnaise.  Saute  circular  pieces  of  bread  until  brown, 
then  spread  with  the  mixture.  Sprinkle  over  the  top  a  thin  layer  of 
hard  boiled  yolks  and  lobster  pressed  through  the  ricer. 

CANAPES  Mrs.  Louis  Geyler 

Dip  edges  of  toast  in  egg,  then  in  finely  minced  parsley  or  chervil ; 
spread  with  anchovy  butter  and  garnish  with  cold  boiled  eggs,  olives 
and  capers;  or 

On  the  same  foundation  use  tartar  sauce,  boned  anchovies  curled 
around  edge  and  garnish  with  a  stuffed  olive  or  gherkin  fan ;  a  gherkin 
fan  is  made  by  cutting  it  in  thin  slices,  not  quite  through,  and  putting 
the  ends  together ;  or 

Cover  toast  with  tomato  slices,  curl  anchovy  in  center  and  season 
with  lemon,  onion  juice  and  paprika ;  or 

Garnish  with  powdered  egg  yolk  and  diced  whites ;  or 

Spread  toast  with  anchovy  butter,  cover  with  mayonnaise  mixed 
with  chili  sauce. 

MUSHROOM  CANAPE  (Hot)  Miss  Agnes  Sieber 

Cook  fresh  mushrooms  in  butter,  place  on  rounds  of  toast,  spread 
with  chervil  or  parsley  butter;  pipe  a  mound  of  beaten  egg  white, 
seasoned  with  salt  and  pepper,  on  each  mushroom  and  place  in  hot  oven 
until  maringue  is  brown. 

PRUNE  AND  BACON  CANAPE  (Hot)  Miss  Agnes  Sieber 

Remove  stones  from  large  prunes  and  olives;  stuff  olives  with 
capers  and  bits  of  anchovy;  put  them  in  the  prunes,  wrap  each  prune 
with  bacon  and  tie  with  a  thread.  Place  in  hot  oven  until  bacon  is 
crisp,  remove  thread  and  place  on  disks  of  toast  spread  with  Parmesan 
butter. 

TONGUE  CANAPE  Mrs.  F.  A.  Sieber 

Spread  toast  with  mustard  cream,  garnish  with  tiny  strips  of 
tongue,  put  a  lozenge  of  white  meat  of  chicken  in  center,  on  this  put 
a  slice  of  truffle,  both  marinated  in  French  dressing. 

CANAPE  A  LA  VANDERBILT  Mrs.  Paul  Klein-exel. 

Slice  of  tomatoes  on  lettuce ;  combination  of  crabmeat,  celery  and 
pearl  onions.    Serve  with  oil  mayonnaise. 

TUNNYFISH  CANAPE  Mrs.  F.  A.  Sieber 

Spread  toast  with  horseradish  butter,  lay  on  strips  of  tunnyfish 
and  garnish  with  slices  of  gherkin. 

8 


Appetizers 

iiftiiiiiiiiiiiiiiniiiiiiiiiiiitiiiiiiiitiniiiuiuiiiiiniiittiiiitiiiiiiiiiiiiuiiiiiiiiiiiiiiiiiiitiuiiiiiiiiiiitiiiiiiMiiuiuitiiifiiuiiiiiiuiiiiitiHiiiiiiiiiiitiiiiiiiiiiiiiiuiiiiiiiiittttiiiHiiiititi 

TOMATO  CANAPE  Elizabeth  Jennings 

Lightly  toast  circles  of  bread,  cut  out  with  biscuit  cutter,  one- 
half  inch  thick.  Cover  each  circle  with  a  slice  of  tomato.  Sprinkle 
with  salt  and  pepper.  Cover  tomato  with  layer  of  caviar,  garnishing 
edge  with  finely  cut  white  of  hard  boiled  egg.  Instead  of  caviar,  the 
tiny  white  onions  (bottled)  or  yolk  of  egg  finely  chopped  may  be  sub- 
stituted.   Serve  on  plate  with  fancy  paper  doily. 

ANCHOVY  PASTE  CANAPE  Mrs.  Paul  Klein-exel. 

Slice  of  toast,  cut  shape  of  tomato;  spread  with  anchovy  paste; 
topped  with  tomato  slice,  and  yellow  American  cheese,  browned  and 
melted  in  oven.    Toast  only  one  side  of  bread. 

SARDINOLA  CANAPE  Mrs.  Frederick  T.  Hoyt 

Cut  rounds  of  fresh  bread  and  toast  lightly  in  oven.  Cover  with 
Sardinola  paste,  then  sprinkle  grated  cheese  over  top,  then  brown 
slightly  and  serve  while  hot. 

CHICKEN,  HAM  OR  TONGUE  CANAPES  Mrs.  Louis  Geyler 

Spread  toast  with  mustard  butter,  cover  with  minced  chicken  and 
garnish  with  olives,  pickles,  capers  and  pearl  onions;  or 

Border  edge  of  toast  with  minced  tongue  or  ham,  fill  center  with 
chicken  mixed  with  mayonnaise  and  garnish  with  minced  truffles. 

ANCHOVIES  AND  TOMATOES 

Cover  anchovies  with  lemon  juice  and  paprika ;  in  an  hour  or  two 
place  them  on  tomato  slices  sprinkled  with  pulverized  egg  yolk  and 
garnish  with  the  egg  white  cut  in  strips. 

ARTICHOKE  FONDS  OR  CELERY  CUPS 

Parboil  six  artichokes,  or  celery  hearts  cut  in  cups,  in  salted 
acidulated  water,  cool  and  marinate  in  French  dressing ;  fill  cups  with 
diced  or  shredded  mixed  vegetables  and  top  with  mayonnaise;  or 

Coat  the  cups  with  aspic  and  fill  with  caviar. 

Canned  artichokes  which  are  already  cooked  may  be  used. 

CUCUMBER  CROWNS 

Cut  peeled  cucumbers  into  inch  lengths,  scoop  out  centers,  leaving 
a  little  at  the  bottom,  fill  with  lobster  or  shrimp  cream  and  garnish 
edge  with  anchovies,  mixed  olives,  capers  or  pimentoes;  or 

Fill  with  caviar  mixed  with  lemon  juice  and  garnish  with  pearl 
onions  and  minced  cress. 

SHRIMPS  AND  EGGS 

Cut  hard  boiled  eggs  in  halves,  remove  yolks  and  fill  with  shredded 
shrimps  mixed  with  mayonnaise;  garnish  with  powdered  yolks  and 
serve  on  lettuce  leaves. 

9 


Appetizers 

■■■■■■■■■■■iiiiiiiiiitiiaiiiiiiiitiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiitaiiiiiiiiiitaia 

EASTER  APPETIZER  Mrs.  A.  J.  Atwater 

Hard  boil  as  many  eggs  as  you  have  services;  peel  and  cut  the 
whites  to  represent  baskets,  carefully  scoop  out  the  yolks  and  fill  the 
baskets  with  caviar.  Toast  rounds  of  bread,  cover  with  the  yolks 
which  have  been  put  through  ricer,  stand  a  basket  in  the  center  of 
each  and  serve  with  a  thin  slice  of  lemon. 

SWEETBREAD  CANAPE  Mrs.  Louis  Geyler 

Spread  brown  bread  toast  with  creamed  butter  mixed  with  pate 
de  foie  gras;  cover  with  cooked  sweetbreads  mixed  with  cucumber, 
pepper,  gras  and  mayonnaise.    Garnish  with  sweet  red  peppers. 

CANAPE  Mrs.  W.  D.  Hurlbut 

Spread  rounds  of  toast  with  liver  sausage;  garnish  with  yolks  of 
hard  boiled  egg  put  through  ricer;  in  the  center  place  a  spoonful  of 
minced  stuffed  olives. 

SARDINE  CANAPE  Mrs.  J.  G.  Sherer 

Spread  rounds  of  toast  with  mayonnaise;  cover  with  a  slice  of 
tomato;  mince  sardines  with  yolk  of  a  hard  boiled  egg  and  finely 
chopped  stuffed  olives;  cover  the  tomato  with  this  mixture  and  place 
a  spoonful  of  mayonnaise  on  top. 

CRAB  FLAKE  CANAPE  Mrs.  J.  G.  Sherer 

Rounds  of  bread  toasted  on  one  side;  spread  untoasted  side  with 
a  mixture  of  butter  and  Parmesan  cheese.  To  a  small  quantity  of 
cream  sauce,  add  one  cup  crab  flakes  and  heat.  Put  mounds  of  crab 
flakes  on  the  buttered  toast  and  put  under  blaze  long  enough  to  brown 
slightly. 

SAUSAGE  AND  OLIVE  CANAPE  Mrs.  P.  D.  Swigart 

Toast  rounds  of  bread  on  one  side ;  spread  the  untoasted  side  with 
mayonnaise,  and  on  this  lay  a  slice  of  summer  sausage  as  thin  as  it  can 
be  cut;  top  with  minced  olive  and  pimento  in  mayonnaise. 

OLIVE  AND  NUT  CANAPE  Mrs.  H.  Clay  Calhoun 

To  one  cup  minced  stuffed  olives  add  one-half  cup  minced  nut 
meats  and  one-half  cup  oil  mayonnaise;  mix  well  and  spread  on 
toasted  bread  cut  in  any  shape  you  want.  Garnish  with  a  little  mound 
of  mayonnaise  sprinkled  with  paprika. 

FRUIT  COCKTAIL  Mrs.  W.  D.  Hurlbut 

Shred  some  pineapple;  add  grape  fruit  pulp  and  seeded  white 
grapes;  cover  with  hot  sugar  and  water  syrup  and  let  stand  until 
cold;  flavor  with  sherry  and  serve  in  cocktail  glasses  that  have  been 
chilled  by  filling  with  ice  an  hour  before  time  to  serve. 

10 


Appetizers 
«iiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiifiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiititiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiitiiiiiiiiiiiiiitiiiiiiiiiiiitiiiiftiiiiifiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitniti 

FRUIT  COCKTAIL  Mrs.  A.  Donald  Campbell 

Scoop  out  rounds  of  watermelon  and  cantaloupe,  thoroughly 
chilled;  put  in  glasses,  sprinkle  with  pulverized  sugar  and  pour  over 
each  two  tablespoonfuls  ice  cold  ginger  ale.    Garnish  with  cherry. 

STRAWBERRY  COCKTAIL  Mrs.  H.  W.  Keil 

Select  large  ripe  berries,  and  if  very  sandy,  wash  them.  Remove 
hulls  and  cut  them  in  halves  lengthwise;  fill  glasses  with  berries  and 
pour  over  them  a  dressing  made  by  mixing  one  cup  of  water  and  two 
tablespoonfuls  sugar,  let  boil  three  minutes;  cool  and  add  one-half 
cup  claret ;  let  this  dressing  be  ice  cold  when  poured  over  the  berries. 
Serve. 

CHERRY  COCKTAIL  Mrs.  J.  G.  Sherer 

Select  the  big  California  cherries;  take  out  the  stones  and  insert 
in  their  places  walnut,  almond  or  hazel  nut  meats.  Half  fill  the  glasses 
with  a  cold  syrup  made  of  fruit  juice  and  a  little  sugar. 

ORANGE  COCKTAIL  Mrs.  H.  F.  Vehmeyer 

Remove  the  skin  from  the  orange  sections,  place  in  a  chilled  cock- 
tail glass  and  pour  over  a  syrup  made  of  sweetened  orange  juice  and 
a  little  sherry.    Decorate  with  sugar  coated  mint  sprays. 

TOMATO  COCKTAIL  Mrs.  Magda  West 

Select  uniform  sized  tomatoes ;  cut  in  halves  lengthwise.  In  each 
glass  place  a  small,  crisp  leaf  of  head  lettuce ;  put  one-half  of  a  tomato 
on  each  and  half  fill  the  glass  with  cocktail  sauce. 

SHRIMP  COCKTAIL  Mrs.  A.  M.  Cameron 

Boil  green  shrimp  until  tender,  about  twenty-five  minutes.  Peel 
and  break  in  halves,  if  large ;  dice  celery  and  olives  with  the  shrimp, 
mix  well  and  cover  with  a  cocktail  sauce. 

SARDINE  COCKTAIL  Mrs.  W.  D.  Hurlbut 

Drain  sardines  from  oil  in  box ;  remove  skin,  tail  and  bones ;  break 
into  small  pieces ;  mince  celery  and  mix  with  it ;  put  in  cocktail  glass 
and  cover  with  sauce  made  of  one-half  cup  catsup,  juice  of  one  lemon ; 
tablespoonful  horseradish  and  a  little  salt. 

CRABMEAT  COCKTAIL  Mrs.  C.  A.  Carscadin 

Two  tablespoonfuls  crabmeat  to  each  person.  To  one  cup  tomato 
catsup  add  juice  of  one  lemon,  two  tablespoonfuls  grated  horseradish 
thinned  with  vinegar;  a  few  drops  of  tabasco  sauce  and  just  before 
serving,  a  tablespoonful  cracked  ice. 

11 


Appetizers 

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CRAB  FLAKE  COCKTAIL  Mrs.  J.  G.  Sherer 

To  one  cup  of  Japanese  crab  flakes  mince  one  stalk  of  celery,  one 
teaspoonful  capers  and  mix  well.  Fill  green  pepper  cases  with  the  mix- 
ture and  cover  with  two  tablespoonfuls  cooktail  sauce. 

CLAM  COCKTAIL  SAUCE 

Three  tablespoonfuls  of  tomato,  or  mushroom  catsup ;  three  table- 
spoonfuls  lemon  juice;  one  tablespoonful  horseradish;  a  few  drops 
tabasco ;  salt  and  paprika.  Stir  well  and  allow  about  two  tablespoon- 
fuls of  the  sauce  for  each  cocktail. 

COCKTAIL  SAUCE 

Mix  well  four  tablespoonfuls  tomato  catsup ;  one  of  vinegar ;  two 
of  lemon  juice ;  one  of  grated  horseradish ;  one  of  Worcestershire  sauce ; 
one  teaspoonful  salt  and  a  few  drops  of  tabasco.  Have  very  cold 
when  poured  over  cocktails. 

COCKTAIL  SAUCE  Mrs.  W.  L.  Gregson 

One  tablespoonful  freshly  grated  horseradish;  one  tablespoonful 
vinegar;  half  a  teaspoonful  tabasco  sauce;  two  tablespoonfuls  lemon 
juice ;  one  tablespoonful  chili  sauce ;  half  a  teaspoonful  "Worcestershire 
sauce.    Mix  and  let  stand  on  ice  until  ready  to  serve. 

COCKTAIL  SAUCE 

Two  tablespoonfuls  each  tomato  catsup  and  sherry  wine;  one 
tablespoonful  lemon  juice ;  a  few  drops  tabasco  sauce ;  half  a  teaspoon- 
ful minced  chives  and  a  little"  salt.  Have  thoroughly  chilled  before 
pouring  over  cocktail. 

COCKTAIL  SAUCE 

Rub  a  bowl  with  a  clove  of  garlic;  two  tablespoonfuls  tomato 
catsup;  one  tablespoonful  grated  horseradish;  one  tablespoonful 
mushroom  catsup ;  one  teaspoonful  lemon  juice ;  one  teaspoonful  finely 
chopped  chives ;  a  few  drops  of  tabasco  sauce,  salt  and  pepper. 


13 


Appetizers 


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13 


Appetizers 


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14 


SOUPS 


All  human  history  attests: 

That  happiness  for  man — the  hungry  sinner — 
Since  Eve  ate  apples — much  depends  on  dinner. 

— Byron. 


CREAM  OF  ASPARAGUS  Mrs.  K.  T.  Cary 

Cook  one  bunch  of  asparagus  twenty  minutes,  drain  and  reserve 
tops ;  add  two  cups  of  stock  and  one  slice  of  onion  minced ;  boil  thirty 
minutes.  Rub  through  sieve  and  thicken  with  two  tablespoonfuls  but- 
ter and  two  tablespoonfuls  of  flour  rubbed  together.  Add  salt,  pepper, 
two  cups  milk  and  the  tips. 

CREAM  OF  BEAN  SOUP  Mrs.  E.  D.  Kenfield 

Put  one  quart  of  milk  to  heat.  While  it  is  heating,  put  the  cooked 
beans  through  colander.  Blend  one  tablespoonful  butter  with  one  of 
flour;  pour  over  this  the  hot  milk.  Season  with  salt  and  pepper,  stir 
until  smooth,  and  then  add  the  beans.  Pea  or  asparagus  soup  can  be 
made  in  the  same  way. 

CREAM  OF  CABBAGE 

Cut  up  one  small  head  of  cabbage  and  boil  until  quite  tender. 
Put  it  through  a  colander,  add  one  quart  of  milk,  salt  and  pepper  and 
thicken  with  two  tablespoonfuls  each  of  butter  and  flour  rubbed 
together. 

CREAM  OF  CELERY  Mrs.  W.  D.  Hurlbut 

Cut  four  heads  celery  into  small  pieces  and  boil  it  in  three  pints 
of  water  with  one-fourth  pound  of  lean  ham  minced;  simmer  gently 
for  an  hour.  Strain  through  a  sieve  and  return  to  the  pan  adding  one 
quart  of  milk,  salt  and  pepper;  thicken  with  two  tablespoonfuls  of 
butter  and  two  tablespoonfuls  of  flour  rubbed  to  a  paste.  Serve  with 
whipped  cream  on  top. 

CREAM  OF  CORN  Mrs.  A.  Donald  Campbell 

Put  one  can  of  corn  on  to  simmer  with  one  pint  of  water  and  one 
small  onion  sliced;  cook  thirty  minutes.  Strain,  return  to  the  pan, 
adding  one  quart  of  milk,  salt  and  pepper  and  thicken  with  two  table- 
spoonfuls of  flour  and  butter.  Serve  hot  with  a  spoonful  of  whipped 
cream  on  top. 

15 


Soups 

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CREAM  OF  LIMA  BEANS  Mrs.  A.  J.  Atwater 

If  dried  beans  are  used,  soak  them  over  night;  in  the  morning 
drain  and  add  three  pints  of  cold  water;  cook  until  soft  and  run 
through  a  sieve.  Slice  two  onions  and  a  carrot  and  cook  in  two  table- 
spoonfuls  of  butter;  remove  vegetables,  add  two  tablespoonfuls  flour, 
salt  and  pepper,  stirring  until  very  smooth;  add  to  this  one  cup  of 
milk  or  cream  and  put  into  the  strained  soup;  reheat  and  add  two 
tablespoonfuls  more  of  butter  in  small  pieces. 

CREAM  OF  MUSHROOM  SOUP  Mrs.  J.  H.  Harris 

One-half  pound  of  mushrooms,  cleaned  and  chopped  fine,  add  to 
four  cups  of  chicken  broth,  cook  twenty  minutes;  thicken  with  two 
tablespoonfuls  butter  and  two  of  flour  blended  with  one  cup  of  boiling 
water.  When  the  boiling  point  is  reached  add  one  cup  of  cream  and 
the  well  beaten  yolks  of  two  eggs. 

MUSHROOM  SOUP  Mrs.  Harry  Freeman 

One-half  pound  mushrooms,  washed  and  peeled  and  chopped  very 
fine ;  cover  with  one  pint  of  water  and  boil  one-half  hour  slowly ;  one 
quart  milk  scald  in  double  boiler;  season  with  one  tablespoonful  but- 
ter, salt  and  pepper;  add  mushrooms  and  let  come  to  a  boil.  Just 
before  serving,  add  finely  chopped  parsley.  Thicken  milk  with  one 
tablespoonful  flour  mixed  with  cold  water  and  put  through  a 
strainer. 

CREAM  OF  RICE  SOUP  Mrs.  W.  I.  Clock 

One  cup  rice;  one  large  onion;  one  quart  milk;  one  tablespoonful 
butter.  Boil  rice  in  salted  water  until  tender,  press  through  sieve,  and 
add  milk  slowly,  stirring  constantly  until  all  is  well  mixed,  lastly  add 
butter  and  season  to  taste. 

CREAM  OF  SPINACH 

Wash  and  cook  enough  spinach  to  make  a  pint;  chop  it  fine  and 
put  in  a  pan  with  two  tablespoonfuls  of  butter,  one  teaspoonful  salt 
and  a  few  gratings  of  nutmeg ;  cook  and  stir  it  about  ten  minutes ;  add 
three  pints  of  soup  stock,  let  it  boil  up  and  put  it  through  a  strainer. 
Set  it  on  the  fire  again  and  when  at  the  boiling  point  remove  and  add 
one  tablespoonful  of  butter  and  one  teaspoonful  of  sugar.  Thicken 
with  flour  mixed  with  milk  or  water. 

CREAM  OF  TOMATO 

Cook  one  quart  of  tomatoes  with  one  slice  onion,  two  teaspoonfuls 
sugar  and  one-fourth  teaspoonful  soda  about  fifteen  minutes;  rub 
through  a  sieve  and  set  to  one  side.  Scald  one  quart  of  milk  and 
thicken  with  flour  diluted  with  cold  water;  be  careful  that  the  mix- 
ture is  free  from  lumps;  cook  from  fifteen  to  twenty  minutes;  when 
ready  to  serve  combine  the  mixtures,  add  bits  of  butter,  salt  and  pepper 
and  a  spoonful  of  whipped  cream  on  top. 

16 


Soups 

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CHOWDER  Mrs.  C.  A.  Carseadin 

One  can  of  corn;  one  cupful  of  diced  potatoes;  one  and  one-half 
inch  cube  of  fat  salt  pork ;  one  tablespoonful  onion  juice ;  four  cupfuls 
of  scalded  milk;  two  tablespoonfuls  of  butter;  a  teaspoonful  of  salt 
and  a  teaspoonful  of  pepper.  Cut  pork  into  small  bits  and  fry  until 
nicely  browned;  add  onion  juice  and  milk  and  potatoes,  which  have 
been  boiled  in  salted  water  until  tender;  corn,  salt  and  pepper.  Let 
all  just  come  to  the  boiling  point.  Put  a  few  rolled  crackers  in  each 
plate  and  pour  in  chowder.    Tomatoes  may  be  added  if  liked. 

CLAM  SOUP 

Chop  fine  25  clams.  Put  over  the  fire  the  liquor  that  was  drained 
from  them  and  a  cup  of  water;  add  the  chopped  clams  and  boil  half 
an  hour;  season  to  taste  with  salt,  pepper  and  butter;  boil  up  again 
and  add  one  quart  of  milk,  boiling  hot,  and  two  crackers  which  have 
been  rolled  fine.    Serve. 

MOCK  CHICKEN  SOUP  L.  E.  Kennedy 

Two  tablespoonfuls  flour;  one  and  one-half  pints  beef  stock;  two 
tablespoonfuls  cream ;  one  egg ;  butter  size  of  an  egg.  Put  butter  and 
flour  in  a  saucepan,  stir  until  smooth ;  add  stock  little  by  little ;  just 
before  taking  from  the  fire  add  the  cream  and  egg  well  beaten  to- 
gether.    Salt  and  pepper  to  taste. 

COURT  BOUILLON  Mrs.  Robert  Woods 

Take  six  nice  slices  of  red  fish,  roll  them  in  flour,  season  with  salt 
and  fry  in  hot  lard,  but  not  entirely  done,  simply  brown  on  both  sides, 
and  set  aside.  For  the  sauce,  fry  in  hot  lard  a  large  onion  chopped 
fine  and  a  spoonful  of  flour.  When  brown,  stir  in  a  wineglass  of 
claret,  large  spoonfuls  of  garlic  and  parsley  chopped  fine,  three  bay 
leaves,  a  spray  of  thyme,  a  piece  of  strong  red  pepper  and  salt  to 
taste.  Lastly,  add  your  fried  fish  and  cook  slowly  for  an  hour.  Serve 
with  toast  bread. 

TOMATO  BOUILLON  Clara  L.  Scott 

Four  cups  tomato ;  four  stalks  celery ;  one  small  onion ;  four  cups 
water;  sugar,  salt  and  pepper  to  taste;  boil  until  celery  is  well  done. 
Strain  and  serve  in  cups  with  whipped  cream. 

VEGETABLE  BOUILLON  Mrs.  W.  L.  Gregson 

Two  tablespoonfuls  of  sugar;  one  carrot;  one  onion;  one  pint 
tomatoes;  three  stalks  celery  (or  salt  spoon  of  celery  seed) ;  two  whole 
cloves;  one  salt  spoon  pepper;  one  bay  leaf;  blade  of  mace;  one  tea- 
spoonful salt;  two  quarts  cold  water;  white  of  one  egg;  small  piece 
of  butter.  Burn  sugar  in  kettle,  add  onion  and  brown ;  add  carrot  and 
celery,  and  then  cold  water  and  other  ingredients  except  butter  and 
egg.  Mix  thoroughly,  boil,  strain  through  two  thicknesses  of  cheese- 
cloth, add  butter  and  serve. 

17 


Soups 

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JELLIED  TOMATO  BOUILLON  Mrs.  P.  J.  Lanten 

Put  one  quart  of  tomatoes  in  pan  and  simmer  twenty  minutes; 
add  one-third  package  of  gelatine  and  stir  until  dissolved.  Strain 
through  a  fine  sieve,  season  with  salt,  pepper  and  put  in  ice  box  to 
harden.  Cut  in  cubes  in  bouillon  cups  and  serve  with  thin  slices  of 
lemon. 

CREOLE  GUMBO  Mrs.  Robert  Woods 

Clean  a  nice  young  chicken,  -cut  in  pieces  and  fry  in  hot  lard. 
Add  a  large  sliced  onion,  a  spoonful  of  flour,  two  dozen  boiled  shrimps, 
two  dozen  oysters  and  a  few  pieces  of  ham.  Pry  all  together  and 
when  brown  add  a  quart  and  a  half  of  water,  and  let  boil  for  an 
hour.  Season  with  chopped  parsley,  salt  and  strong  pepper.  Just 
before  removing  and  while  boiling,  stir  in  quickly  a  teaspoonful  of  the 
powdered  file.  Take  away  and  pour  in  tureen.  Serve  hot  with  rice 
cooked  dry. 

CREOLE  GUMBO  No.  2  Mrs.  Robert  Woods 

Cut  an  old  fat  chicken  into  small  pieces,  chop  small  four  onions, 
place  the  onions  in  five  ounces  of  lard  and  let  cook  until  well  browned. 
Then  put  in  four  spoonfuls  of  flour  and  let  cook  five  minutes.  Put  in 
half  gallon  good  rich  stock,  add  a  can  of  tomatoes,  can  of  okra,  season 
with  salt,  pepper  and  cayenne.  Tie  a  small  quantity  of  thyme,  sweet 
bay  leaves  and  parsley  in  a  bit  of  cloth.  Then  add  twenty-four  large 
shrimps,  half  dozen  hard  shell  crabs  and  twenty-four  oysters.  Let  the 
whole  cook  for  two  hours  on  slow  fire.  Serve  with  rice  boiled  dry  for 
each  person. 

BROWN  SOUP  Mrs.  Joseph  T.  Bowen 

After  boiling  a  soup  bone  thoroughly,  add  a  can  of  tomatoes; 
strain  and  put  it  on  the  stove  again;  brown  flour  enough  to  thicken 
it  to  the  consistence  of  cream;  add  a  lemon  or  two  (sliced  very  thin 
and  boiled  a  few  minutes  in  water) ;  one  teaspoonful  each  of  ground 
cloves ;  cinnamon  and  allspice.  Just  before  you  wish  to  serve  add  the 
hard  boiled  yolk  of  an  egg  for  each  person;  chop  the  whites  and  put 
in  the  tureen. 

SPLIT  PEA  SOUP  Mrs.  W.  D.  Hurlbut 

Wash  well  a  pint  of  split  peas  and  cover  with  cold  water,  adding 
one-third  teaspoonful  of  soda;  let  them  remain  in  this  over  night  to 
swell.  In  the  morning  put  them  in  a  kettle  with  a  close  fitting  top ; 
pour  over  them  three  quarts  of  cold  water,  adding  half  a  pound  of 
lean  ham  or  bacon  cut  into  slices  or  pieces;  also  a  teaspoonful  salt, 
a  little  pepper  and  a  stalk  of  celery  cut  fine.  When  the  soup  begins 
to  boil,  skim  the  froth  from  the  surface.  Cook  slowly  from  three  to 
four  hours,  stirring  occasionally  until  the  peas  are  all  dissolved. 
Strain  through  a  colander  and  leave  out  meat.  It  should  be  quite 
thick.  If  not  rich  enough,  add  a  small  piece  of  butter.  Serve  with 
small  squares  of  toasted  bread  cut  up  and  added. 

18 


Soups 

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POTATO  SOUP  Anna  Moss 

Peel  and  slice  five  medium  sized  potatoes,  cook  in  boiling  salted 
water;  when  soft  put  through  a  strainer.  Scald  one  quart  of  milk 
with  one  small  onion  sliced,  remove  onion  and  add  milk  slowly  to 
potatoes.  Melt  three  tablespoonfuls  butter,  add  two  tablespoonfuls 
of  flour,  one  teaspoonful  salt,  one-quarter  spoonful  celery  salt  and 
dash  of  white  pepper  and  stir  until  thoroughly  mixed,  add  to  the  boil- 
ing soup;  cook  one  minute,  strain  and  serve;  sprinkle  with  chopped 
parsley. 

MEAT  JELLY  L.  E.  Kennedy 

Two  pounds  of  lean  beef;  one-half  gallon  cold  water;  six  whole 
cloves;  one-half  box  gelatin  soaked  in  one-half  cupful  of  water  for 
fifteen  minutes;  six  black  pepper  corns;  one  tablespoonful  salt;  two 
tablespoonfuls  sherry;  the  juice  of  one  lemon.  Cut  the  beef  into  the 
water,  add  peppercorns,  cloves  and  salt  and  let  simmer  slowly  four 
hours.  Add  the  gelatin  and  strain;  to  this  add  lemon  juice  and  pour 
into  a  mold.    When  cold  it  will  slice  nicely. 

RICE  AND  TOMATO  SOUP 

Boil  to  a  pulp,  in  a  quart  of  water,  twelve  ripe  tomatoes  which 
have  been  peeled  and  cut  up.  Strain,  place  on  stove  and  add  two 
tablespoonfuls  butter  rubbed  into  two  tablespoonfuls  of  flour ;  add  salt, 
pepper  and  sugar  to  taste,  onion  juice  and  minced  parsley.  Cook  ten 
minutes  and  stir  in  one  cup  of  cooked  rice. 

ONION  SOUP  Mrs.  E.  P.  Rowen 

Slice  and  boil  until  tender  eight  medium  sized  onions;  have  a 
strong  soup  stock  ready ;  add  the  onions  and  season  to  taste.  In  each 
plate  place  a  piece  of  toast  and  grate  Parmesan  cheese  over  it,  then 
slowly  add  the  soup  the  heat  of  which  will  melt  the  cheese.    Serve. 

OXTAIL  SOUP  Mrs.  H.  J.  Keil 

One  nice  meaty  oxtail;  two  medium  sized  carrots;  two  onions; 
one  small  turnip;  two-thirds  teaspoonful  Kitchen  Bouquet;  one  bay 
leaf;  four  peppercorns;  two  or  three  celery  leaves;  dash  of  pepper; 
salt  to  taste.  Wash  and  cover  oxtail  with  water,  add  carrots  cut  in 
cubes.  Cut  onion  and  turnip  fine  and  put  in  a  muslin  bag  with  bay 
leaf,  peppercorns  and  celery  leaves.  This  will  leave  only  the  carrot 
and  meat  in  soup  for  table.  Bring  to  a  boil  and  simmer  for  about 
four  hours.    Add  pepper,  salt  and  Kitchen  Bouquet  and  serve. 

PEA  PUREE  Mrs.  H.  P.  E.  Hafer 

Boil  one  can  of  peas  with  a  half  a  pound  of  salt  pork  until  very 
soft.  Strain  and  squeeze  through  a  colander.  Add  one  pint  of  soup 
stock  and  one-half  pint  of  cream.  Salt  and  pepper  to  taste.  Serve 
with  whipped  cream. 

19 


Soups 

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DUCHESS  SOUP 

One  quart  of  milk ;  three  slices  of  onion ;  one  tablespoonful  flour ; 
one  tablespoonful  butter;  three  tablespoonfuls  grated  cheese;  two 
egg  yolks  beaten;  one  teaspoonful  Kitchen  Bouquet.  Simmer  onion 
in  butter,  but  do  not  brown ;  add  flour  and  milk  and  stir  until  smooth, 
then  add  the  cheese  and  Kitchen  Bouquet.  Just  before  taking  up  add 
the  yolks  of  eggs.  Whip  some  cream  and  put  one  teaspoonful  in  each 
cup. 

SATISFACTION  SOUP  Alice  Clock 

One  cup  navy  beans ;  four  slices  bacon ;  one  No.  2  can  of  tomatoes ; 
one  small  onion ;  one  level  tablespoonful  salt ;  one-fourth  tablespoonful 
black  pepper.  Soak  navy  beans  over  night,  in  morning  put  beans  on 
to  boil  with  a  pinch  of  soda  in  water.  When  they  come  to  a  boil,  pour 
off  this  water,  return  to  stove,  cover  with  clear  water,  add  onion  and 
bacon,  let  boil  until  tender.  When  tender  strain  through  sieve,  being 
sure  to  press  all  through,  as  far  as  possible.  Next  add  the  strained 
tomatoes  and  seasoning  and  lastly,  thin  with  cream  or  milk  to  con- 
sistency desired. 

SCOTCH  BROTH  Mrs.  C.  A.  Bowman 

Cut  mutton  into  small  pieces  and  let  it  stew  all  day.  Boil  one- 
fourth  pint  pearl  barley  in  a  little  water  until  tender;  strain  it  dry, 
chop  fine  two  large  onions  and  turnips  and  put  with  the  barley  and 
meat  into  a  stew  pan.  Strain  the  broth  into  it,  also  the  water  from 
the  barley  and  let  it  boil  one  and  a  half  hours  and  skim.  Season 
with  salt  and  pepper. 


20 


Soups 

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21 


Soups 

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28 


FISH 


"The  fish  called  the  flounder,  perhaps  you  may  know, 
Has  one  side  for  use  and  another  for  show; 
One  side  for  the  public,  a  delicate  brown, 
And  one  that  is  white,  which  he  always  keeps  down." 

— Holmes. 


FISH  DELIGHT  Mrs.  William  Blanchard 

Mix  enough  uncooked  white  fish  or  Halibut  to  make  two  cups; 
add  half  a  cup  soft  bread  crumbs;  three-fourths  cup  cream.  Press 
through  a  colander,  season  with  salt,  pepper,  lemon  juice,  and  a  little 
Worcestershire  sauce.  Fold  in  carefully  beaten  whites  of  the  two 
eggs.  Turn  into  buttered  molds  and  steam  one  hour.  Serve  hot  with 
Hollandaise  sauce. 

STEAMED  HALIBUT,  LOBSTER  SAUCE  Mrs.  W.  R.  McGhee 

Butter  a  steamer  and  place  a  thick  slice  of  Halibut  steak  on  it; 
put  over  hot  water  and  cook  until  done.  Remove  to  hot  platter  and 
pour  over  it  hot  lobster  sauce. 

Lobster  Sauce :  Remove  the  meat  from  a  fresh  lobster,  about  one 
and  one-half  pounds;  make  a  rich  cream  sauce,  add  the  lobster  and 
pour  over  Halibut. 

BAKED  HALIBUT 

One  thick  slice  of  Halibut;  one  small  onion;  one  tablespoonful 
butter;  one  saltspoonful  pepper;  one  teaspoonful  Kitchen  Bouquet; 
one  level  teaspoonful  salt;  one-half  cup  water.  Chop  the  onion  and 
put  in  bottom  of  baking  pan.  Put  Halibut  on  top  and  dust  with  salt 
and  pepper.  Pour  over  the  water  to  which  has  been  added  the  Kitchen 
Bouquet,  and  then  add  the  melted  butter.  Bake  in  rather  quick  oven 
until  nicely  browned.  Garnish  with  parsley  and  slices  of  lemon  and 
pour  over  sauce  left  in  pan. 

FISH  SOUFFLE  Mrs.  W.  I.  Clock 

One  cup  baked  fish;  four  eggs;  one  cup  bread  crumbs;  one  heap- 
ing tablespoonful  butter.  Mix  flaked  fish  and  fresh  bread  or  crumbs, 
place  in  greased  baking  dish,  pour  over  the  beaten  eggs  and  milk; 
the  seasoning  should  be  added  to  the  fish  and  bread  crumbs  before 
placing  in  dish.  Add  the  butter  in  small  pieces  over  the  top  of  the 
dish,  before  placing  in  oven.    Bake  in  hot  oven  thirty  minutes. 

23 


Fish 

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FISH  WITH  TOMATO  SAUCE  Mrs.  Robert  Woods 

Bake  a  well  selected  fish  in  oven  after  seasoning  with  pepper  and 
salt.    When  done  serve  with  sauce  made  as  follows: 

Pour  a  quantity  of  sweet  oil  in  a  saucepan.  When  hot,  add  two 
sliced  onions  and  when  they  are  cooked,  add  flour  and  let  onions 
brown  in  same.  Strain  a  can  of  tomatoes  and  add  thereto  a  small 
glass  of  good  wine,  and  a  box  of  mushrooms  chopped  fine.  Let  sauce 
cook,  after  adding  a  boquet  of  thyme,  sweet  bay,  cloves,  green  onions 
and  garlic.    Use  red  pepper  only ;  and  pour  over  baked  fish  and  serve. 

CODFISH  BALLS  Mrs.  C.  A.  Jennings 

One  and  one-half  cupfuls  of  raw  codfish  picked  up;  three  cup- 
fuls  of  raw  potatoes,  diced;  one  egg;  butter  size  of  a  walnut;  boil 
potatoes  and  fish  together  until  potatoes  are  soft.  Mash,  and  add 
pepper  and  a  dash  of  salt,  butter  and  unbeaten  egg  and  beat  until 
light  and  thoroughly  mixed.  Shape  roughly  in  a  tablespoon  and  fry 
in  smoking  fat. 

COD  FISH  BALLS  Belle  Shaw 

Half  pint  measure  of  raw  potatoes,  cut  in  small  pieces;  one-half 
pint  cod,  picked  to  small  pieces.  Boil  together  until  potatoes  are 
tender;  pour  off  water  and  mash  very  fine;  add  one  egg,  one  table- 
spoonful  cream  and  dash  pepper.  Form  on  a  spoon  and  fry  in  hot  lard. 
Lay  on  brown  paper  to  absorb  grease.  Serve  with  cream  sauce  if 
desired. 

Sauce :  One  tablespoonful  butter ;  one  tablespoonful  flour ;  cook 
but  do  not  brown.  Add  to  this  a  pint  boiling  milk,  a  pinch  salt,  and  a 
few  pieces  of  cod  to  flavor. 

CODFISH  PUFF  Mrs.  Grant  Beebe 

Two  cups  shredded  codfish ;  one  cup  milk ;  one  tablespoonful  flour 
for  thickening;  three  eggs.  Put  milk  on  stove  to  warm,  then  add 
thickening,  then  codfish  that  has  been  soaked  and  drained,  then  the 
beaten  yolks.    Lastly  fold  in  the  whites  beaten. 

BROILED  FINNAN  HADDIE  Mrs.  W.  D.  Hurlbut 

Wash  fish  well;  lay  in  dripping  pan,  cover  with  fresh  water  and 
allow  to  stand  an  hour.  Drain,  place  on  fish  plank,  brush  with  melted 
butter  and  put  under  blaze,  not  too  close,  and  broil  for  twenty  minutes, 
or  until  a  nice  brown.  Take  out  plank,  surround  the  edge  with  mashed 
potatoes,  decorate  with  hard  boiled  eggs  and  sprigs  of  parsley. 

FRIED  SHAD  ROE  Mrs.  W.  R.  McGhee 

Boil  shad  roe  for  fifteen  minutes  in  acidulated  salted  water;  re- 
move, cover  with  cold  water  and  let  stand  for  a  few  minutes;  dry 
thoroughly  and  roll  in  cracker  crumbs,  egg  and  again  in  crumbs  and 
fry.    Garnish  with  lemon  slices. 

24 


Fish 

■llIllllllllIIIIItllllllllllllflilllltllllllllllllfllllillllllllllllltllllllllllllllltllltltlllllfllllllllllllllllllllllltlllllllllllllllllflllllltltflllllltllltflltllllllMllllIIIIIIItllltllllltllllllltllllllllllliii 

STUFFING  FOR  FISH  Mrs.  Max  Mauermann 

One  cup  cracker  crumbs;  one  saltspoon  salt;  one  saltspoon  pep- 
per; one  saltspoon  chopped  onions;  one  saltspoon  parsley;  one  tea- 
spoonful  capers ;  one  teaspoonful  chopped  pickles ;  small  piece  of  butter. 

SHAD  ROE,  BAKED— CASSEROLE  Mrs.  Louis  Geyler 

Boil  roe  in  salted  water  (acidulated)  five  minutes,  drain,  and  cover 
with  cold  water  five  minutes ;  drain  and  wipe  dry.*  Brush  with  melted 
butter,  dust  with  salt  and  pepper  and  paprika.  Put  in  casserole,  pour 
on  one-half  cup  stock  and  one-fourth  cup  best  sherry  or  water  and 
bake  twenty  minutes.  Add  to  sauce  two  or  three  yolks  mixed  with 
one  cup  cream  and  strain  over  roe.    Or  pour  over  thin  tomato  sauce. 

FROGS  LEGS  A  LA  POULETTE  Mrs.  W.  D.  Hurlbut 

Trim  and  clean  the  frogs  legs;  boil  three  minutes.  Cover  with  a 
sauce  made  as  follows:  Three  tablespoonfuls  butter  and  three  of 
flour  rubbed  together;  add  one-half  cup  of  cream  and  one  cup  of 
chicken  stock ;  season  with  salt  and  pepper  and  just  before  serving 
add  the  yolks  of  two  eggs,  well  beaten,  and  one-half  tablespoonful 
lemon  juice.    Very  nice  served  in  a  chafing  dish. 

FROGS  LEGS,  TARTARE  SAUCE 

Trim  and  wipe  the  desired  number  of  frogs  legs;  sprinkle  with 
salt  and  pepper,  dip  in  fine  cracker  crumbs,  beaten  egg  and  again  in 
crumbs.  Fry  three  minutes  in  deep  hot  fat.  Drain  and  serve  at  once 
with  tartare  sauce. 

SALMON  EN  CASSEROLE  Mrs.  George  D.  Milligan 

One  pint  milk ;  three  tablespoonfuls  flour ;  stir  until  smooth ;  cook 
and  remove  from  fire ;  add  one-half  cup  butter.  When  cool  add  two 
well  beaten  eggs,  pepper  and  salt  and  bake  in  casserole,  putting  a 
layer  of  sauce,  then  salmon  and  finish  with  bread  crumbs  on  top. 
Bake  about  thirty  minutes. 

MOULDED  SALMON  Mrs.  C.  A.  Robinson 

One  can  of  salmon;  three  eggs;  one-half  pint  milk;  chopped 
parsley,  pepper  and  salt  and  a  little  Worcestershire  sauce.  Chop  the 
salmon  very  fine,  first  picking  away  all  skin  and  bone ;  beat  the  eggs, 
add  the  seasoning,  mix  thoroughly  and  steam  two  hours  in  a  mould. 

SALMON  CROQUETTES  Mrs.  George  Longwell 

One  pound  of  salmon;  one  cup  cream;  two  tablespoonfuls  butter; 
one  tablespoonful  flour;  three  eggs,  seasoning.  Chop  the  salmon  fine, 
make  a  cream  sauce  of  the  butter,  flour  and  cream;  add  the  salmon 
and  seasoning ;  boil  one  minute ;  stir  in  one  well  beaten  egg  and  remove 
from  fire.  When  cold,  make  into  croquettes;  dip  in  cracker  crumbs, 
then  in  beaten  eggs,  again  in  cracker  crumbs  and  fry  in  deep  fat. 

25 


Fish 

■IIlIlIllllIIlllIIIIIIlIIIIllllllIlllIlllIlllllllllIlllfllllllllllllllllllllllllllllllllllllllllllllllltMlllllllllllllIIlllllIIIIIIIIIIIIIlllfllllllllllllltltlllllllMlIIIIllIIIIMIllIIIIIIIITllfllllfllllllllllllllH 

COLD  SALMON  LOAF  Mrs.  R.  E.  P.  Kline 

One  pound  can  of  salmon;  one-half  tablespoonful  each  of  sugar 
and  flour ;  one  tablespoonful  melted  butter ;  one  teaspoonful  salt ;  one- 
half  teaspoonful  mustard ;  dash  of  cayenne ;  yolks  of  two  eggs,  beaten ; 
three-fourths  cup  milk  or  cream ;  one-fourth  cup  vinegar.  Pick  salmon 
over  and  put  with  other  ingredients  (after  carefully  blending  them) 
into  double  boiler;  cook  until  eggs  are  done;  remove  from  fire  and 
add  three  tablespoonfuls  of  gelatin,  softened  in  cold  water.  Mould, 
chill,  and  serve  with  cucumber  sauce. 

Sauce :  One-half  cup  cream,  beaten ;  season  with  salt,  pepper  and 
a  little  onion  juice.  Add  two  tablespoonfuls  vinegar  and  one  cucumber 
chopped  fine  and  drained  as  dry  as  possible. 

SALMON  EN  SURPRISE  Mrs.  T.  D.  McMicken 

Moisten  one  cup  flaked  salmon  with  butter  sauce,  pinch  minced 
parsley;  one  hard  boiled  egg,  chopped  fine.  Line  individual  buttered 
molds  with  mashed  potatoes.  Fill  centers  with  fish,  cover  with  potato. 
Turn  out  carefully,  roll  in  egg  crumbs  and  fry  brown.  Garnish  with  a 
slice  of  hard  boiled  egg  on  top  of  mold  and  parsley. 

SMOKED  STURGEON  AND  SCRAMBLED  EGGS 

Mrs.  W.  D.  Hurlbut 

Mince  one-half  pound  smoked  sturgeon ;  beat  six  eggs  until  light, 
add  sturgeon;  have  butter  heated  in  a  skillet,  add  the  mixture  and 
scramble.    Serve  with  toast  points. 

EGG  SAUCE  FOR  FISH  Mrs.  Maxwell 

Cook  together  a  tablespoonful  each  of  butter  and  flour;  pour 
upon  this  a  cupful  of  sweet  milk  and  stir  until  thick  and  smooth.  Sea- 
son with  salt  and  white  pepper,  add  one  hard  boiled  egg  chopped  fine ; 
and  one  raw  egg  beaten  light.  Stir  just  long  enough  for  the  sauce  to 
return  to  the  boil  and  serve. 


26 


Fish 

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27 


Fish 

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88 


SHELL  FISH 


I  wiped  away  the  weeds  and  foam, 
I  fetched  my  sea-horn  treasures  home" 


OYSTER  SAUSAGE  Mrs.  W.  L.  Gregson 

One-half  pound  of  veal;  one  pint  oysters;  one-fourth  pound  of 
suet;  all  chopped  fine.  Add  enough  rolled  cracker  to  make  into  pat- 
ties; dip  in  egg  and  fry  in  butter. 

OYSTER  CROQUETTES  Mrs.  Frank  Maccoy 

Two  sets  of  calf  brains,  stewed  in  salt  water;  one  quart  oysters, 
stew  in  their  own  liquor  until  they  curl,  cut  in  small  pieces.  Chop 
brains  and  mix  with  oysters ;  two  tablespoonfuls  melted  butter ;  a  few 
drops  onion  juice;  four  tablespoonfuls  bread  crumbs;  one-half  cup 
cream.    If  too  dry  add  a  little  of  the  oyster  juice.    Bake  in  shells. 

DEVILED  OYSTERS 

One  pint  of  oysters,  seasoned  with  salt  and  pepper,  stiffened  with 
cracker  dust  to  hold  shape,  place  in  oyster  shells,  pour  over  melted 
butter.  Put  shells  in  a  dripping  pan  and  bake  in  a  quick  oven  to  a 
light  brown. 

CREAMED  OYSTERS  IN  CHAFING  DISH  Mrs.  Marquis  Regan 

Put  large  tablespoonful  of  butter  in  chafing  dish,  when  melted 
add  two  tablespoonfuls  of  sifted  flour,  mix  thoroughly,  then  add  juice 
strained  from  one  quart  of  oysters,  cook  until  thickness  of  cream, 
constantly  stirring,  then  add  oysters,  cook  until  edges  curl,  season  to 
taste  with  salt  and  pepper,  serve  on  toasted  crackers. 

OYSTERS  SCALLOPED  WITH  CELERY  Blanch  Ellis  Layton 

One  quart  of  bulk  oysters,  one-half  dozen  stalks  of  celery,  cut 
into  one-half  inch  pieces.  Drain  the  oysters,  reserving  the  liquor. 
Cover  bottom  of  baking  dish  with  crumbs  of  bread  or  crackers,  then  a 
layer  of  the  oysters,  with  a  generous  dash  of  salt  and  pepper  and 
plenty  of  butter.  Over  this  put  a  lawyer  of  the  celery,  fill  the  dish 
in  this  way  and  pour  over  one  cup  of  the  oyster  liquor.  On  top  sprinkle 
a  thick  layer  of  the  crumbs,  adding  butter  in  small  pieces.  Bake  one 
hour  in  a  moderate  oven. 

29 


Shell  Fish 

■tiiiiiiiiiniiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiifiiiiiiiiiiiiiiiiiiiiiiiitiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiifiiiiiiiiB 

OYSTER  PIE 

Line  a  shallow  pudding  pan  with  light  pastry,  put  in  oysters, 
milk,  butter,  salt  and  pepper,  bake  in  a  very  quick  oven  20  minutes; 
one  pint  of  oysters,  one  pint  milk,  one  tablespoonful  butter,  salt  and 
pepper  to  taste. 

ROAST  OYSTERS  ON  THE  HALF  SHELL  Mrs.  W.  D.  Hurlbut 

Scrub  the  shells  of  live  oysters  until  free  from  sand;  place  in 
dripping  pan  in  a  hot  oven  and  roast  until  shells  open;  take  off  the 
top  shell,  being  careful  not  to  spill  the  juice  in  lower  shell;  serve  in 
the  shell  with  side  dish  of  melted  butter. 

PANNED  OYSTERS  Mrs.  H.  Clay  Calhoun 

Clean  one  pint  of  oysters  and  drain  from  their  liquor.  Put  in  a 
stewpan  and  cook  until  oysters  are  plump  and  edges  begin  to  curl. 
Shake  pan  to  prevent  oysters  from  adhering  to  pan.  Season  with  salt, 
pepper  and  two  tablespoonfuls  butter  and  put  over  small  slices  of 
toast.    Garnish  with  parsley. 

OYSTER  FRICASSEE  Mrs.  Arthur  M.  Lucius 

Clean  one  pint  of  oysters,  heat  oyster  liquor  to  boiling  point,  strain 
through  double  thickness  of  cheese-cloth;  add  oysters  to  liquor  and 
cook  until  plump.  Remove  oysters  with  skimmer  and  add  enough 
cream  to  oysters  to  make  one  cupful.  Melt  two  tablespoonfuls  butter 
and  add  two  of  flour ;  then  pour  on  gradually  the  hot  liquor ;  add  salt, 
paprika,  one  teaspoonful  finely  minced  parsley  and  one  egg  slightly 
beaten.    Pour  over  oysters  and  serve. 

BROILED  OYSTERS  Mrs.  W.  D.  Hurlbut 

Clean  oysters  and  dry  on  a  towel.  Dip  in  butter,  then  in  cracker 
crumbs  seasoned  with  salt  and  pepper ;  place  in  a  buttered  wire  broiler 
and  broil  until  juice  runs ;  turn  and  cook  other  side.  Place  on  toast, 
mince  celery  over  the  oysters  and  pour  over  all  a  thin  cream  sauce. 

BROILED  OYSTERS  Mrs.  W.  K.  Mitchell 

Select  large  oysters ;  wrap  a  thin  slice  of  bacon  around  each,  fasten- 
ing with  a  toothpick;  place  in  a  broiler,  which  in  turn  is  put  in  a 
dripping  pan  to  catch  the  drippings;  broil  until  bacon  is  brown  and 
crisp,  turning  to  cook  other  side.    Garnish  with  parsley. 

OYSTERS  IN  BROWN  SAUCE 

One  pint  oysters;  one-fourth  cup  butter;  one-fourth  cup  flour; 
one  cupful  oyster  liquor;  one-half  cup  milk;  one  teaspoonful  Kitchen 
Bouquet;  one-half  teaspoonful  salt;  one-eighth  teaspoonful  pepper. 
Parboil  and  drain  the  oysters.  Brown  the  butter,  add  the  flour  and 
stir  until  well  blended,  add  oyster  liquor,  milk,  Kitchen  Bouquet,  salt, 
pepper  and  oysters.    Serve  in  patty  cases  or  ramekins. 

30 


Shell  Fish 

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CASSEROLE  OP  OYSTERS  Miss  Agnes  Sieber 

Line  ramekins  or  large  casserole  with  minced  chicken,  seasoned 
well,  and  moistened  with  a  little  cream.  Fill  with  parboiled  oysters 
cut  in  pieces,  and  mushrooms  sliced  sauted  in  butter  and  mixed  with 
the  following  sauce :  Cook  three  tablespoonfuls  salt  pork  fat  with 
three  of  flour,  add  salt,  cayenne,  nutmeg  and  parsley ;  also  thyme  and 
mushroom  parings.  Cook  a  moment,  add  one  and  one-half  cups 
white  stock,  and  simmer  one  hour,  skimming  often.  Strain,  add  about 
one-half  cup  hot  cream  or  enough  to  make  sauce  right  consistency. 
Add  four  drops  lemon  juice.  Cover  with  more  chicken,  sprinkle  with 
buttered  crumbs,  and  brown  in  oven. 

OYSTERS  AND  MACARONI  Mrs.  H.  Clay  Calhoun 

Boil  macaroni  in  salted  water,  drain  through  a  colander.  Drain 
oysters  until  the  liquor  is  all  off.  In  a  casserole  put  alternate  layers 
of  macaroni,  oysters  and  a  thick  cream  sauce,  until  dish  is  filled; 
sprinkle  top  with  grated  cheese  and  bake  about  half  an  hour. 

OMELETTE  AUX  HUITRES  Mrs.  R.  Woods 

Drain  two  dozen  oysters.  Have  ready  some  hot  lard  and  throw 
them  in.  Let  fry  until  they  begin  to  curl,  then  spread  over  them  four 
well  beaten  eggs  seasoned  with  salt  and  pepper  and  stir  all  together 
until  done.    Serve  hot. 

PRIED  SCALLOPS 

Clean  one  quart  of  scallops,  turn  into  a  saucepan  and  cook  until 
they  begin  to  shrivel;  drain  and  dry  between  towels.  Roll  in  fine 
cracker  crumbs  seasoned  with  salt  and  pepper,  dip  in  egg  and  again 
in  crumbs  and  fry  in  deep  fat.  Garnish  with  slices  of  lemon  dipped 
in  parsley. 

JAMBALAYA  OP  RICE  AND  SHRIMPS  Mrs.  Robert  Woods 

Boil  two  dozen  of  large  shrimps;  when  cold,  peel  and  set  aside. 
Fry  in  hot  lard  a  chopped  onion  and  a  cupful  of  rice  washed  in  cold 
water.  Let  the  onion  and  rice  fry  well,  add  the  shrimps,  stirring 
constantly.  When  browned,  add  enough  water  to  cover  the  whole. 
Season  with  salt  and  pepper,  a  bay  leaf,  thyme  and  chopped  parsley. 
Let  boil  slowly,  and  add  water  until  the  rice  is  well  cooked.  When 
done,  let  it  dry  and  serve  hot. 

SHRIMP  FRICASSEE  Mrs.  Ada  Woods 

Boil  the  desired  quantity  of  shrimp  and  set  aside.  For  sauce  fry 
in  three  tablespoonfuls  bacon  drippings  a  large  onion,  chopped  fine; 
when  browned,  add  three  tablespoonfuls  flour  and  blend;  add  slowly 
about  a  quart  of  water,  stirring  constantly;  when  smooth  add  the 
shrimp ;  season  with  a  bay  leaf,  thyme,  a  tablespoonful  chopped  parsley 
and  a  clove  of  garlic,  minced.  Let  cook  slowly  until  ready  to  serve. 
Boil  rice  until  dry  and  creamy  and  serve  with  the  above. 

31 


Shell  Fish 

iiitiiiiiiiiiiititiiiiiiiiitiitiiiiiitiiiiiiiiiiiiiiiiiiiiiiiitiiifiiitiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiifiiiiiitiiiiiitiiiiiiiiiiiitiiiinttiititnta 

SHRIMP  RAMIKINS  Mrs.  Max  Mauermann 

One  pint  of  shrimp;  one  tablespoonful  flour;  one  tablespoonful 
butter;  one  tablespoonful  catsup;  one  tablespoonful  cream;  one  cup 
hot  soup  stock;  two  yolks  eggs;  salt,  cayenne  pepper  and  grated 
onion.  Heat  butter,  add  flour,  then  other  ingredients.  Cook  until 
smooth,  then  add  shrimp.  Pill  the  ramikins  with  mixture  and  cover 
with  cracker  crumbs  and  butter.    Bake  six  minutes. 

SHRIMP  WIGGLE  Mrs.  Willard  Brown 

Make  a  rich  cream  sauce ;  add  one  can  of  shrimp  and  one  can  of 
green  peas ;  allow  to  cook  until  all  is  well  heated,  serve  on  toast. 

CRAB  A  LA  CREOLE 

One  can  Japanese  crab  meat ;  four  tablespoonfuls  shortening ;  two 
green  peppers ;  one  large  onion ;  three  tomatoes ;  one  cupful  milk ;  two 
tablespoonfuls  flour ;  one  teaspoonful  Kitchen  Bouquet,  one  teaspoonful 
salt,  one-fourth  teaspoonful  pepper.  Make  a  white  sauce  by  melting 
half  the  shortening,  add  flour  and  when  well  mixed  slowly  add  milk ; 
stir  until  creamy,  add  salt  and  pepper.  In  another  saucepan  melt  the 
other  half  of  shortening,  when  hot,  fry  onion  and  pepper,  minced,  for 
ten  minutes.  Then  add  tomatoes,  cut  up,  and  when  tender  add 
Kitchen  Bouquet  and  crab  meat  and  stir  slowly  into  the  white  sauce. 
When  well  mixed,  pour  over  buttered  toast  and  serve. 

LOBSTER  A  LA  BOUQUET 

One  good  sized  lobster;  two  ounces  butter;  one  small  onion;  one 
can  mushrooms;  one  pint  boiling  water;  one  teaspoonful  Kitchen 
Bouquet ;  one  teaspoonful  salt ;  one  saltspoonful  pepper.  Put  the  but- 
ter and  chopped  onion  in  saucepan,  cook  until  onion  is  brown,  then 
add  two  tablespoonfuls  flour  and  the  water.  When  boiling  add  salt 
and  pepper.  Strain  and  add  mushrooms  and  Kitchen  Bouquet.  Sim- 
mer for  ten  minutes  then  stand  over  hot  water.  Cut  lobster  in  good 
sized  pieces,  put  into  sauce,  cover  the  pan  closely,  let  stand  ten  min- 
utes longer  over  hot  water  and  serve. 


32 


Shell  Fish 

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33 


Shell  Fish 

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34 


MEATS  AND  FOWL 


Some  Jiae  meat  and  canna  eat, 
And  some  wad  eat  that  want  it. 
But  we  Jiae  meat  and  we  can  eat, 
And,  so  the  Lord  he  thank  it." 


BEEFSTEAK  ROLL  Mrs.  J.  E.  Kelly 

Use  a  large  slice  of  round  steak  cut  one-half  inch  thick.  Make  a 
dressing  by  mixing  together:  One  cupful  grated  breadcrumbs,  two- 
thirds  teaspoonful  salt,  one  well-beaten  egg,  one  tablespoonful  melted 
butter,  one  small  onion,  grated,  a  few  dashes  of  paprika  and  a  half 
teaspoonful  powdered  sweet  herbs.  Lay  the  steak  on  a  board,  sprinkle 
with  salt  and  pepper,  spread  thickly  with  the  dressing  and  roll  up. 
Wind  with  soft  cord  to  hold  in  place.  Put  three  tablespoonfuls  of 
pork  fat  in  a  frying  pan  and  when  very  hot,  dredge  the  roll  with 
flour  and  brown  it  quickly  on  all  sides.  Place  meat  in  kettle  that  has 
a  tight  fitting  cover.  Meanwhile,  add  to  the  fat  in  the  pan  two  slices 
of  minced  onion,  and  one  tablespoonful  flour.  Stir  until  very  smooth, 
pour  in  a  cupful  of  stock  (or  hot  water)  and  when  the  gravy  boils,  pour 
over  the  roll  with  a  pint  of  strained  tomato.  Season  to  taste  with 
salt  and  pepper,  cover  the  kettle  closely  and  as  soon  as  the  contents 
boil,  place  where  it  will  simmer  for  about  two  hours.  When  cooked, 
remove  the  strings,  and  serve  on  a  heated  platter,  with  the  strained 
gravy  poured  over  it. 

HAMBURGER  POT  DINNER  Mrs.  Antonio  Sterba 

With  two  pounds  hamburger  steak,  mix  well  one  cup  raw  rice 
(wash  well) ;  one  medium  sized  onion,  chopped ;  season  and  make  into 
balls.  Line  bottom  of  a  pot  with  small  pieces  of  suet;  when  this  is 
melted,  place  meat  balls  in  the  pot,  cover  with  water,  and  cook  until 
rice  is  about  done.  Add  one  can  of  tomatoes  (quart  can).  A  half 
hour  before  serving,  peel  enough  medium-sized  potatoes  to  circle  the 
platter  to  be  used.  Place  these  on  top  of  tomatoes.  When  potatoes 
are  done,  arrange  them  around  the  outside  rim  of  the  platter  with 
the  meat  balls  in  the  center,  and  pour  over  the  meat  enough  gravy  for 
first  serving.  Remainder  of  gravy  may  be  used  on  table  in  a  casserole 
or  gravy  dish.  Care  must  be  used  in  measuring  the  rice — too  much 
will  cause  the  balls  to  fall  to  pieces.  One  advantage  of  this  dish  is 
that  it  may  be  prepared  the  day  before,  or  the  morning  before  serving, 
with  the  exception  of  the  potatoes. 

35 


Meats  and  Fowl 

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CALVES'  HEARTS  STUFFED  AND  BRAISED      Mrs.  W.  R.  McGhee 

Remove  veins,  arteries,  and  blood  clots,  wash,  stuff  and  sew. 
Sprinkle  with  salt,  pepper,  roll  in  flour  and  brown  richly  in  hot  drip- 
ping. Place  in  Dutch  oven  or  in  one  of  the  small  vessels  in  fireless 
cooker.  Half  cover  with  boiling  water,  surround  with  six  slices  carrot, 
one  stalk  celery,  broken  in  pieces,  one  onion  sliced,  two  sprays  parsley, 
a  bit  of  bay  leaf,  three  cloves  and  one-half  teaspoonful  peppercorns. 
Cover  closely  and  bake  slowly  two  or  more  hours  basting  often  if 
cooked  in  Dutch  oven.  If  necessary,  add  more  water.  Remove  hearts 
to  serving  platter,  strain  and  thicken  the  liquor  with  flour  diluted 
with  water.  Season  with  salt,  pepper  and  one-half  teaspoonful  Kitchen 
Bouquet. 

LUNCHEON  BEEF  Mrs.  I.  A.  Wilcox 

One  cup  or  more  of  cold  cooked  beef  chopped ;  one  cup  of  bread 
crumbs;  season  with  salt,  pepper  and  butter.  Place  in  baking  dish 
and  cover  with  buttered  bread  crumbs.  Pour  milk  in  dish  until  you 
can  just  see  it.  Bake  in  oven  till  light  brown  on  top.  Can  use  any 
kind  of  cold  cooked  beef,  as  steak,  roast,  or  boiled  beef.  If  you  have 
a  few  cold  mashed  potatoes,  put  them  through  ricer  on  top  of  meat 
to  form  upper  crust.    Dot  with  butter  and  let  brown. 

POT  ROAST  Mary  S.  Vanzwoll 

Round  steak  one  and  one-half  inches  thick.  Salt  and  pepper. 
Pound  a  cup  of  flour  in,  on  both  sides.  Sear  both  sides  in  melted  fat, 
and  butter.  Put  in  baking  dish  and  cover  with  water.  Cook  in  oven 
two  and  one-half  hours. 

SPANISH  STEAK  Mrs.  W.  H.  Hart 

One  and  one-half  pounds  round  steak,  ground;  one  and  one-half 
pounds  of  pork  steak,  ground ;  one  heaping  cupful  oread  crumbs ;  one 
cupful  canned  or  fresh  tomatoes ;  two  green  peppers,  minced ;  one-half 
cupful  minced  onion ;  one  egg ;  two  teaspoonfuls  salt.  Mix  all  together 
and  bake  forty-five  minutes  in  flat  cake. 

BRAISED  BEEF  Mrs.  I.  S.  Blackwelder 

Round  steak  about  three  inches  thick  (about  two  pounds) ;  place 
in  a  hot  skillet  and  turn  so  that  it  is  seared  on  both  sides,  to  prevent 
escape  of  juices.  In  a  covered  baking  pan  make  a  bed  of  chopped 
vegetables  (potatoes,  turnips,  carrots,  onions,  etc.) ;  season  well.  Place 
upon  it  the  beef  with  enough  water  to  keep  the  mess  steaming  for 
four  hours.    Cover  tight. 

MOTHER'S  BEEF  LOAF  Mrs.  F.  E.  Lyons 

Three  pounds  round  steak,  ground;  three  eggs;  two-thirds  cup 
cracker  crumbs;  three  teaspoonfuls  ground  sage;  two  teaspoonfuls 
salt;  one  teaspoonful  pepper.  Mix  together  thoroughly  and  bake  in 
a  5xl0-inch  bread  pan,  from  one  to  one  and  one-half  hours. 

36 


Meats  and  Fowl 

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MEAT  PIE 

Butter  an  earthen  baking  dish  and  line  to  the  depth  of  one  and 
one-half  inches  with  hot  mashed  potatoes,  season  with  finely  chopped 
chives  (one  tablespoonful  to  two  cups  mashed  potatoes).  Fill  center 
with  chopped  left-over  cold  beef,  veal  or  chicken.  Moisten  with  brown 
or  cream  sauce,  to  which  add  one-half  tablespoonful  minced  parsley 
and  onion  juice.  Cover  with  a  layer  of  the  potato  mixture,  make 
several  openings  in  top  of  pie  and  brush  top  over  with  beaten  egg, 
diluted  with  milk.  Bake  in  hot  oven  until  heated  through  and  well 
browned.    Serve  hot  in  baking  dish. 

BRAISED  LARDED  LIVER  Mrs.  W.  R.  McGhee 

Skewer,  tie  in  shape  (if  necessary)  and  lard  the  upper  side  of 
calf's  liver.  Place  in  a  deep  pan  with  remnants  of  lardoons;  season 
with  salt  and  pepper ;  dredge  with  flour.  Surround  with  one-half  each 
carrot,  onion,  celery,  cut  in  dice;  one-half  teaspoonful  peppercorns, 
six  cloves,  bit  of  bay  leaf  and  two  cups  brown  stock  or  water.  Cover 
closely  and  bake  slowly  two  hours,  uncover  the  last  twenty  minutes  of 
cooking.  Remove  from  pan,  serve  with  the  French  onions  or  pour 
around  brown  sauce. 

HAMBURG  STEAK  Sue  C.  Woodman 

Mix  one  egg  and  a  little  salt  and  pepper;  make  into  balls  and 
bake  in  closed  pan  quickly. 

POT  ROAST  Mrs.  C.  S.  Junge 

Procure  a  Boston  cut  of  roast  of  beef;  brown  a  minced  onion  in 
skillet  with  butter  and  bacon  fat ;  in  this  brown  all  sides  of  the  roast. 
Remove  the  roast  and  in  the  fat  stir  two  tablespoonfuls  of  flour  and  fill 
skillet  nearly  full  of  hot  water.  Season  this  gravy  well  with  salt, 
pepper,  bay  and  garlic  and  pour  over  roast  in  casserole.  Place  a  few 
slices  of  tomato  on  top  or  pour  in  a  cup  of  strained  tomato ;  place  some 
carrots  around  the  roast  and  put  in  cooker  for  at  least  four  hours. 

BRAIN  PATTIES  Mrs.  E.  Iglehart 

Plange  the  calf's  brains  into  boiling  water  for  three  minutes, 
remove  from  water  and  pick  off  the  dark  muscles,  roll  into  cracker 
dust  or  bread  crumbs  in  small  patties  and  drop  into  hot  fat.  Salt 
and  pepper. 

ROAST  BEEF  SOUFFLE  Mrs.  H.  S.  Hart 

One  tablespoonful  butter  melted  in  sauce  pan,  one  tablespoonful 
of  flour  added  and  well  mixed,  one  cup  milk.  Chop  beef,  or  any  kind 
of  cold  meat  quite  fine  and  add  to  milk  after  it  has  thickened;  salt 
and  pepper  to  taste.  Then  stir  in  the  yolks  of  three  eggs,  cook  slightly, 
cool,  add  beaten  whites  of  eggs.  Put  in  greased  dish  and  bake  about 
half  an  hour.  Is  nice  served  with  tomato  sauce  or  peas.  About  one 
and  one-half  cups  of  the  chopped  meat  for  the  above. 

37 


Meats  and  Fowl 

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MEAT  LOAF  Mrs.  L.  E.  Brown 

Two  pounds  of  round  steak ;  one  pound  fresh  pork ;  four  tomatoes ; 
three  pimentoes;  two  eggs;  four  crackers,  rolled;  salt,  pepper  and 
paprika.  Mix  altogether;  bake  in  bread  pan  two  hours  in  moderate 
oven.  Sauce :  One  and  one-half  tablespoonfuls  butter,  flour  and  milk. 
Season  with  liquid  from  meat. 

TOUGH  STEAKS  Mrs.  E.  S.  Smith 

Pour  a  mixture  of  two  tablespoonfuls  of  vinegar ;  and  one  of  olive 
oil  over  a  steak.  Let  stand  several  hours  before  broiling.  The  result 
is  delicious. 

VEAL  CROQUETTES  Belle  Shaw 

Two  pounds  veal,  chopped  fine;  one  teaspoonful  chopped  pars- 
ley; two  eggs,  hard  boiled  and  chopped;  salt  and  pepper,  to  taste. 
Soak  enough  bread  crumbs,  and  add  to  mixture;  form  balls.  Roll  in 
egg  and  cracker  crumbs  and  fry  in  deep  fat. 

BONED  AND  STUFFED  LEG  OF  LAMB         Mrs.  H.  L.  Baumgardner 

Order  a  leg  of  lamb  boned  at  the  market.  Make  a  stuffing  as  for 
chicken.  Put  in  roasting  pan  with  a  small  sliced  onion,  one-fourth  cup 
each  of  turnip  and  carrot,  season  with  bay  leaf  and  parsley.  Add  three 
cupfuls  of  hot  water,  salt  and  pepper.  Cook  slowly  until  done.  Serve 
with  Currant  Jelly  Sauce. 

Currant  Jelly  Sauce:  To  the  regular  brown  gravy  you  would 
make  with  roast,  add  one-half  cupful  of  currant  jelly  which  has  been 
beaten  and  a  little  lemon  juice;  well  stirred  together  and  let  all  boil 
a  minute  or  two. 

LAMB  STEW  A  LA  CREOLE 

Wipe  three  pounds  lamb,  cut  from  neck  or  shoulder.  Cut  into 
pieces  two  inches  square.  Melt  one-fourth  cup  dripping,  add  meat 
and  stir  and  brown  evenly.  Add  two  onions,  thinly  sliced,  one  sprig 
parsley,  small  bit  bay  leaf,  two  cloves  and  one-half  teaspoonful  pepper- 
corns (tie  last  three  spices  in  a  bit  of  cheese  cloth),  and  boiling  water 
to  nearly  cover  meat.  Simmer  slowly  until  meat  is  tender  (about  one 
and  one-half  hours).  Then  add  two  or  three  small  carrots,  scraped 
and  cut  in  lengthwise  pieces,  season  with  salt.  Parboil  six  medium- 
sized  potatoes  cut  in  thick  slices  five  minutes,  drain,  add  to  stew ;  add 
two  cups  thick  tomato  puree  and  simmer  slowly  until  vegetables  are 
tender.  Add  more  water  if  necessary.  Remove  spices,  add  one  cup 
French  peas  when  heated  through,  turn  into  deep,  hot  platter  and 
sprinkle  with  chopped  parsley. 

LAMB  HASH  WITH  GREEN  PEPPERS  Mrs.  W.  D.  Hurlbut 

Mince  cold  roast  lamb  in  about  half  inch  pieces;  add  a  sweet 
green  pepper,  minced  (discarding  seeds) ;  add  the  gravy  and  heat 
thoroughly.    Serve  on  toast. 

38 


Meats  and  Fowl 

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RECIPE  FOR  CORNING  BEEF  Mrs.  W.  T.  Foster 

Five  tablespoonfuls  of  salt;  two  tablespoonfuls  of  brown  sugar; 
one-half  teaspoonful  salt  peter,  or  less ;  this  is  for  five  pounds  of  beef. 
Cover  with  water ;  leave  three  or  four  days  and  boil  in  same  water. 

MOCK  TERRAPIN  Mrs.  W.  H.  Muschlet 

Two  cupfuls  cold  boiled  or  roast  lamb  cut  into  small  pieces.  Put 
a  tablespoonful  of  butter  into  double  boiler;  when  melted  add  one 
tablespoonful  of  flour.  Rub  smooth;  add  one  pint  of  milk;  stir  con- 
tinuously till  it  thickens;  then  set  pot  back  where  it  won't  cook  hard, 
and  add  one  well  beaten  egg,  a  tablespoonful  minced  parsley,  a  little 
nutmeg,  red  pepper,  salt  to  taste,  two  hard  boiled  eggs  cut  (not  too 
fine) ;  then  the  lamb.  Let  it  keep  hot,  but  not  boil,  till  lamb  is  thor- 
oughly heated.    When  serving,  add  a  teaspoonful  lemon  juice. 

VEAL  LOAF  WITH  EGG  Mrs.  H.  B.  Rairden 

Two  and  one-half  pounds  of  veal;  two  pork  chops,  ground  to- 
gether; three  eggs;  three  rolled  crackers;  one  teaspoonful  each  salt 
and  pepper.  Mix  well  together.  Put  half  of  mixture  in  a  loaf  pan, 
peel  six  eggs  which  have  been  hard  boiled,  clip  off  the  ends  so  they 
fit  closely  together,  and  lay  them  in  the  center  of  the  loaf;  place  the 
balance  of  the  meat  about  them,  fill  up  pan,  packing  it  solid;  put  in 
double  baker  on  top  of  stove  to  steam  for  one  and  one-half  hours, 
spread  butter  over  top  and  put  in  oven  to  finish  baking.  In  slicing  it 
you  get  the  slice  of  hard  boiled  egg  in  the  center. 

VEAL  LOAF  Mrs.  A.  Donald  Campbell 

One  and  one-half  pounds  of  veal  and  one  slice  of  salt  pork,  chopped 
fine.  Add  two  tablespoonfuls  of  cracker  dust ;  one  egg ;  piece  of  butter 
size  of  an  egg;  one  teaspoonful  each  of  salt  and  pepper;  little  grated 
nutmeg;  dash  of  Worcestershire  sauce.  Mix  well  and  bake  in  a  loaf 
shaped  pan  with  cracker  crumbs  and  bits  of  butter  on  top.  Bake 
about  one  and  three-quarters  hours. 

BAKED  SPICED  HAM,  ALABAMA  STYLE  Mrs.  K.  T.  Cary 

Soak  a  fifteen  pound  ham  in  cold  water  to  cover  over  night.  Wash, 
scrub  and  trim  off  inedible  parts.  Set  over  a  trivet  in  a  boiler  and 
cover  with  boiling  water.  Mix  four  cups  brown  sugar,  one  large 
sliced  onion,  one  red  Chili  pepper  pod,  one  tablespoonful  each  of  whole 
cloves,  allspice  and  cassia  buds,  two  thinly  sliced  lemons,  discarding 
seeds,  add  to  water  in  boiler.  Cover  and  cook  slowly  two  and  one- 
half  hours.  Remove  from  boiler,  peel  off  rind  and  put  ham  in  dripping 
pan,  fat  side  up.  Bake  slowly  two  and  one-half  hours,  basting  with 
one  cup  sherry  wine  (using  a  tablespoon)  a  little  at  a  time  until  all  is 
used,  then  baste  with  dripping  in  pan  thirty  minutes,  before  removing 
from  oven,  sprinkle  fat  side  with  equal  measures  of  brown  sugar  and 
fine  bread  crumbs,  stick  with  cloves  and  brown  richly.  Serve  hot 
champagne,  horseradish  or  mustard  sauce. 

39 


Meats  and  Fowl 

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KOLDOLMA  Mrs.  F.  W.  Waddell 

Two  pounds  of  veal;  one  pound  fresh  pork;  one-half  lemon,  bay 
leaf  and  one  small  bottle  capers;  one  clove  of  garlic;  juice  of  one 
onion.  Put  all  through  grinder,  salt,  pepper  to  taste.  Roll  in  small 
soft  balls.  Enclose  neatly  in  cabbage  leaves,  secure  with  toothpicks. 
Place  in  Dutch  oven  which  has  previously  melted  one-fourth  pound 
of  butter  with  a  little  chopped  parsley.  Alternate  layers  with  a  small 
sifting  of  flour  until  all  are  in  pan.  Let  simmer  in  one  pint  of  water 
(boiling)  without  allowing  any  steam  to  escape  for  two  hours ;  remove 
and  thicken  broth  with  yolks  of  five  eggs.    Serve  eight  persons. 

VIRGINIA  HAM  Mrs.  G.  W.  Plummer 

Buy  a  center  cut  of  ham,  two  inches  thick  (about  two  and  one- 
half  or  three  pounds) ;  soak  over  night  in  milk  (sweet  or  sour)  suffi- 
cient to  cover  ham.  About  two  hours  before  serving  time  drain  off 
enough  milk  so  that  the  top  of  ham  is  uncovered;  spread  over  this 
uncovered  top ;  one  tablespoonful  dry  ground  mustard  mixed  with  two 
tablespoonfuls  brown  sugar;  bake  in  a  slow  oven.  The  milk  will  dis- 
appear in  a  rich  brown  gravy;  if  it  gets  too  low  in  pan  add  water. 
When  ready  to  serve  remove  ham  to  platter,  add  flour  to  fat  in  pan 
and  when  well  cooked,  add  boiling  water  to  make  gravy  of  consistency 
of  thick  cream.  Lemon  slices  and  sherry  may  be  added.  It  may  need 
to  be  strained  if  milk  curds  are  objected  to;  pour  around  ham.  Has 
flavor  of  finest  "Old  Virginia  Ham." 

HAM  EN  CASSEROLE  Mrs.  A.  Donald  Campbell 

Have  ham  cut  two  inches  thick,  leaving  on  rind.  Pour  over  it 
good,  generous  cup  of  milk  and  one-half  cup  brown  sugar,  partly  dis- 
solving sugar  in  the  milk  on  top  of  stove,  before  pouring  over  ham. 
Cook  all  in  casserole  two  hours.  Serve  with  rings  of  fried  apples  on 
chop  plate. 

ROGNONS  AUX  TOMATOES  Mrs.  R.  Woods 

Cut  in  small  pieces  a  fresh  kidney  and  fry  in  hot  lard.  When 
almost  done  add  to  it  a  sliced  onion,  half  cup  of  tomatoes  and  a  slice 
of  ham.  Let  all  fry  together,  and  when  done  add  a  spoonful  of  flour, 
a  piece  of  red  pepper  and  a  spoonful  of  chopped  garlic  and  parsley. 
Thin  with  a  little  water,  season  with  salt,  and  let  boil  a  few  minutes, 
when  it  is  done. 

EASTER  HAM  Mrs.  E.  Iglehart 

One-half  pint  grated  bread  crumbs,  one  cup  currants,  one  salt- 
spoonful  of  salt,  one  saltspoonful  sweet  marjoram  or  thyme,  one  salt 
spoonful  of  black  pepper,  moisten  with  sweet  milk.  Boil  small  ham 
until  tender,  remove  bone  and  skin,  fill  in  the  cavity  with  dressing, 
wind  with  cord  into  shape,  puncture  with  skewer  in  the  fat  parts  and 
fill  the  holes  with  dressing.  Bake  in  a  closed  pan  in  a  hot  oven  one 
hour. 

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Meats  and  Fowl 

■IIIIIIllllllIlllIllIIIIIIIIIIIIIllllllllIIIIIIIIllIlllIllIlllllIlllIIIIIIlllIIIIllIllIllllIlIIIlIllIIIIIllllIIIIIIIIlIIilllllllllllllllllMIIIIIllIIIIllIllllllIlllllIIIIIMIIIlllllllIIIIllItllllllllllllllJIIllIllllB 

HAM  PUFF  Mrs.  A.  Donald  Campbell 

Scald  one  pint  of  milk,  one  cup  flour;  stir  constantly  until  thick. 
Let  cool,  then  add  beaten  yolks  of  eight  eggs.  Beat  thoroughly,  add 
beaten  whites,  a  little  suet,  one  and  one-half  cups  of  chopped,  boiled 
ham,  and  one-half  cup  butter.  Set  tin  in  pan  of  water,  and  bake 
three-fourths  of  an  hour.    Keep  standing  in  water  until  served. 

HAM  LOAF  Mrs.  W.  C.  Thorbus 

Two  pounds  of  ham,  ground ;  one  pound  of  pork  loin,  ground ;  two 
eggs,  beaten ;  one  cupful  rolled  cracker  crumbs ;  one  cupful  milk ;  pep- 
per to  taste.  Mix  all  together,  put  in  a  baking  tin  and  pour  over  it 
one  cupful  tomatoes  and  bake  two  hours. 

JAMABALA  OF  HAM  Mrs.  H.  Clay  Calhoun 

One  large  slice  of  raw  ham;  one  large  onion;  put  through  the 
grinder  and  fry.  When  thoroughly  cooked  add  two  cups  boiled  rice; 
one  quart  of  tomatoes  and  half  of  a  sweet  green  pepper,  chopped  fine. 
Serve  hot  on  toast. 

BARBECUED  ROAST  PORK  Mrs.  Chase 

Place  pork  roast  in  dry  self-basting  or  similar  roaster.  Place  in 
oven  for  thirty  minutes.  In  meantime  put  one  cup  of  vinegar,  one 
teaspoonful  red  pepper,  one  teaspoonful  black  pepper,  one  teaspoonful 
salt  in  saucepan  and  bring  to  a  boil.  Baste  roast  every  fifteen  or 
twenty  minutes  with  this  sauce  at  boiling  point,  draining  off  sauce 
after  each  basting  and  returning  sauce  to  saucepan,  which  should  be 
kept  at  the  boiling  point.    Drain  off  sauce  and  serve  in  separate  dish. 

CROWN  ROAST  OF  YOUNG  PORK  Mrs.  M.  Dippen 

Have  crown  roast  made  of  young  pork  ribs,  same  as  of  lamb ;  fill 
the  center  with  medium  sized  potatoes,  boiled  and  rolled  in  butter  and 
minced  parsley;  surround  with  fried  apples. 

BROILED  SAUSAGE  Mrs.  W.  D.  Hurlbut 

One  and  one-half  or  two  pounds  of  well  seasoned  sausage  meat 
mold  it  into  a  flat  cake;  place  in  a  frying  basket  which,  in  turn,  is 
put  in  a  larger  pan,  to  catch  the  drippings.  Put  under  the  blaze  and 
let  it  broil  slowly;  when  nicely  browned  on  one  side  turn  it  over  and 
brown  that  side.  When  done  remove  to  hot  platter  and  surround  with 
fried  apples. 

PORK  CHOPS  WITH  POTATOES  Mrs.  C.  S.  Junge 

In  a  casserole  place  a  layer  of  sliced  raw  potatoes  and  over  it 
sprinkle  of  flour.  Put  in  a  layer  of  chops  and  a  layer  of  potatoes 
and  repeat  until  casserole  is  full.  Nearly  cover  with  milk  that  is 
seasoned  with  salt  and  pepper.  Sprinkle  cheese  over  top  and  bake 
two  hours. 

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Meats  and  Fowl 

■iiiijiiiiiiiiitiiiiiiiiiiiiiiiiijiijiiiiiiiiiiiitiiiiiiiiiiiitiiiiiiiiiiittiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiitiitiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiifittiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiin 

GRANDMOTHER'S  PORK  NOODLES  Mrs.  H.  D.  Sheldon 

One-half  pound  of  salt  pork,  sliced;  six  medium  onions;  six 
medium  potatoes;  noodles.  Boil  salt  pork  until  very  nearly  done. 
Add  potatoes  and  onions.  Cook  until  they  are  beginning  to  be 
tender.  Have  about  two  quarts  of  water  left.  Add  noodles  and  finish 
cooking.    This  will  make  a  thick  stew. 

PORK  CHOP  CASSEROLE  Mrs.  George  D.  Milligan 

Sprinkle  bottom  of  dish  with  flour;  place  pork  chops  then  on 
top  a  layer  of  sliced  raw  potatoes  and  onions,  finish  with  bread 
crumbs.    Bake  until  potatoes  are  done.    Use  no  liquid. 

BAKED  PORK  CHOPS  Sue  C.  Woodman 

Cut  thick,  wash  and  dip  in  flour;  place  in  deep  pan;  season 
with  pepper,  salt,  and  a  little  sage.  Cover  tightly  and  bake  forty 
minutes  in  quick  oven. 

STUFFED   PORK  TENDERLOINS  Mrs.  C.  E.  Balluff 

Split  two  large  tenderloins  and  flatten  out  as  wide  as  possible, 
spread  one  with  a  very  thick  layer  of  dressing  (such  as  is  used  for 
turkey  dressing) .  Place  the  second  tenderloin  on  this  and  tie  them  to- 
gether, roast  in  a  medium  oven,  basting  frequently  with  boiling  water 
and  a  small  piece  of  melted  butter. 

STUFFED  SPARERIBS  Mrs.  H.  L.  Middleton 

Have  two  sets  of  ribs  cracked  across  the  middle ;  rub  the  insides 
with  salt,  pepper  and  dredge  with  flour.  Cook  sauerkraut  half  an 
hour,  drain  and  fill  the  ribs;  tie  or  sew  closely  together  and  put  in 
oven.  Pour  over  the  ribs  the  water  in  which  the  sauerkraut  was 
boiled.  When  one  side  is  browned,  turn  them  over  and  brown  the 
other  side.    Serve  with  brown  gravy. 

DELMONICO  CLUB  HOUSE  SAUSAGE  Miss  A.  Brennan 

To  every  twenty-one  pounds  of  meat:  Lean  pork,  seven  pounds; 
fat,  seven  pounds ;  round  beef,  seven  pounds.  Seven  ounces  salt ;  one 
and  one-half  ounces  black  pepper ;  one  coffee  cup  powdered  sage  and 
summer  savory;  one  teaspoonful  cayenne,  slack;  one  tablespoonful 
freshly  ground  ginger;  one  tablespoonful  ground  mustard.  Get  your 
meat  ground  at  the  butchers.  Mix  the  sausage  yourself.  Mix  spices 
all  together  with  salt,  working  it  through  the  meat  with  your  hands. 

FRIED  PICKLED  PIGS'  FEET  Mrs.  W.  D.  Hurlbut 

Have  butcher  split  the  pigs'  feet;  boil  until  bones  are  ready  to  fall 
out;  put  in  an  earthen  dish  and  cover  with  a  mild  vinegar  which  has 
been  boiled  for  ten  minutes  with  a  few  slices  of  onion  and  spices ;  when 
the  vinegar  is  cold  the  pigs'  feet  will  be  sufficiently  pickled.  Drain, 
roll  in  flour  and  fry. 

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Meats  and  Fowl 

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ENGLISH  SAUSAGE  Mrs.  C.  A.  Carscadin 

Six  pounds  lean  pork ;  two  pounds  fat  pork ;  one  pound  loaf  bread 
thoroughly  soaked  in  water;  two  ounces  salt;  one  ounce  best  white 
pepper;  two  medium  sized  nutmegs,  grated.  Mix  all  together,  put 
into  chopper.    Leg  of  pork  is  best,  but  shoulder  will  do. 

ESCALLOPED  SWEETBREADS  Mrs.  E.  K.  Parker 

One  pair  sweetbreads;  one  can  mushrooms;  two  cups  of  cream; 
butter  size  of  an  egg;  one  tablespoonful  flour.  Parboil  sweetbreads 
twenty  minutes  then  chop  rather  fine ;  add  mushrooms  and  chop.  Put 
butter  in  spider  and  let  it  melt  and  as  it  begins  to  brown,  add  the  flour 
and  stir;  then  add  cream,  stirring  all  the  time  to  prevent  lumps.  Put 
in  the  sweetbreads  and  mushrooms  and  let  cook  a  few  minutes.  Add 
one  teaspoonful  Worcestershire  sauce  and  pour  mixture  in  baking 
dish.  Put  cracker  crumbs  and  lumps  of  butter  on  top  and  bake  half 
an  hour. 

CREAMED  SWEETBREADS 

WITH  TOMATO  SAUCE  Mrs.  W.  D.  Hurlbut 

Parboil  sweetbreads  in  acidulated  salt  water,  cook  slowly  for 
twenty  minutes;  drain,  plunge  into  cold  water.  Make  a  rich  cream 
sauce,  separate  sweetbreads  and  mix  with  the  cream  sauce;  put  in 
ramekins,  cover  with  bread  crumbs;  in  the  center  place  a  tablespoon- 
ful tomato  sauce;  put  in  oven  and  bake  until  crumbs  are  brown; 
place  a  sprig  of  parsley  on  top  and  serve. 

CHICKEN  A  LA  KING  Mrs.  W.  C.  Thorbus 

Heat  two  tablespoonfuls  butter  until  it  bubbles;  add  one  chopped 
green  pepper;  let  cook  slowly  for  three  minutes,  then  add  one  table- 
spoonful  flour ;  salt  and  pepper  to  taste  and  enough  rich  milk  to  make 
a  smooth  thickened  sauce;  when  thoroughly  done  add  two  cupfuls 
cooked  chicken  and  let  it  heat  through.    Mushrooms  may  be  added. 

CHICKEN  NOODLES  AND  MUSHROOMS  Mrs.  W.  D.  Hurlbut 

Pick  the  meat  from  the  bones  and  cut  in  rather  large  pieces; 
add  a  can  of  mushrooms  and  the  thickened  chicken  gravy.  Boil  noodles 
twenty  minutes  in  salted  water ;  drain  and  add  noodles  to  the  chicken. 
Mix  all  together  and  let  heat  thoroughly.    Serve  with  toast  points. 

CHICKEN  A  LA  CREOLE  Mrs.  R.  Woods 

Clean  and  cut  up  two  young  chickens,  sprinkle  with  salt  and  pep- 
per and  fry  in  hot  lard.  When  done,  put  in  a  dish  and  set  aside. 
And  now  start  your  sauce.  Fry  an  onion  and  add  flour  for  thickening. 
When  brown,  add  a  can  of  sweet  peppers,  let  fry  a  little,  then  add  the 
tomatoes  and  a  few  bay  leaves  and  a  sprig  of  thyme.  When  the  sauce 
is  done  throw  in  the  fried  chickens,  but  do  not  let  the  whole  boil 
long. 

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Meats  and  Fowl 

■iiiiiiiiiiiiiiiiiiiiiiiitiitiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiitiiiiiiiiitiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiitiiiitttiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiin 

SWEET  BREAD  PATTIES 

Parboil  one  pair  sweetbreads  in  boiling,  salted,  acidulated  water, 
fifteen  minutes.  Drain  and  cut  in  one-half  inch  cubes.  Add  one-half 
the  measure  of  small  mushrooms,  heated  in  the  liquor  in  the  can, 
drained,  cooled  and  sliced,  and  one  tablespoonful  pimento  cut  into 
bits.  Reheat  in  one  and  one-half  cups  of  sauce  (cream)  and  serve  in 
patty  shells. 

BAKED  MACARONI  AND  CHICKEN  Bertha  Z.  Bisbee 

Stew  until  tender  a  nice  fat  hen,  in  plenty  of  water.  Pick  meat 
off  bones  and  shred  rather  finely.  Boil  one  pound  of  macaroni  or 
spaghetti  twenty  minutes  in  plenty  of  water  to  which  has  been  added 
a  teaspoonful  of  salt.  Drain  as  dry  as  possible.  Cover  the  bottom 
of  a  buttered  baking  dish  with  the  macaroni,  adding  chicken  and 
macaroni  in  alternate  layers.  Add  one  cup  of  cream  to  the  gravy  in 
which  the  chicken  was  cooked,  salt  and  pepper  to  taste,  and  thicken 
with  flour  or  corn  starch.  Pour  enough  over  the  macaroni  and  chicken 
to  cover  it.    Bake  in  a  slow  oven  until  nicely  browned  on  top. 

REAL  COTTAGE  CHICKEN  Mrs.  F.  W.  Waddell 

Boil  one  package  of  macaroni  in  salted  water  in  the  usual  manner. 
Use  three  or  four  pounds  chicken.  Place  in  Dutch  Oven  whole.  After 
browning,  four  tablespoonfuls  of  butter  with  a  little  parsley  cover 
tightly  and  simmer  forty-five  minutes.  Remove  cover  and  add  salt  and 
pepper.  When  sufficiently  cooked,  so  that  the  fowl  will  slip  from  the 
bone,  turn  out  fire  and  let  cool.  Remove  bones  and  place  in  receptacle 
once  more.  Add  one  pint  of  pure  cream,  the  macaroni  previously 
cooked,  and  let  boil  up  just  three  minutes,  and  let  stand  until  ready 
to  serve.    Better  to  stand  for  an  hour. 

BOUCHEES  A  LA  REINE  Mrs.  Robert  Woods 

Take  good  sized  young  hen  and  boil  it.  When  done  take  all  the 
meat,  chop  it,  but  not  too  fine  and  keep  the  ' c  bouillon. ' '  Have  ready 
some  mushrooms  and  truffles  cut  in  small  pieces.  Fry  an  onion  in  hot 
lard,  add  flour  and  brown  well;  in  this  throw  your  meat,  mushrooms 
and  truffles.  Give  two  or  three  turns  in  the  pan  and  add  the  bouillon 
to  make  the  sauce.  Do  not  make  it  too  thin.  Season  with  a  little 
pepper.  The  small  "pates"  are  ordered  from  the  confectioner  and  are 
kept  warm  until  needed.  When  the  filling  is  done  and  you  are  ready 
to  serve,  fill  each  pate  with  the  stew  and  send  warm  to  the  table. 

CHICKEN  IN  ASPIC  Mrs.  E.  S.  Bailey 

Draw  one  large  chicken;  boil  until  meat  drops  from  bones  and 
there  is  about  one  pint  of  liquid.  Chop  chicken  and  add  a  teaspoon- 
ful of  salt  and  one-half  teaspoonful  pepper;  also  one  tablespoonful  of 
celery  salt.  Hard  boil  three  eggs  and  soak  one-half  package  gelatine 
five  minutes  and  add  to  hot  liquid.  Chill  mold  and  put  in  layer  of 
chicken  and  three  eggs  and  put  balance  of  chicken  in.  Then  pour  the 
liquid  on  mold  and  chill. 

44 


Meats  and  Fowl 

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CHICKEN  TERRAPIN  FOR  SIX  PEOPLE  Mrs.  J.  P.  Cobb 

One  cup  of  chicken  cut  the  size  of  an  egg ;  one  cup  of  canned  mush- 
rooms ;  make  a  cream  sauce  of  the  chicken  stock ;  when  this  is  boiled 
up,  add  the  chicken  and  mushrooms,  yolk  of  one  egg  beaten,  one  tea- 
spoonful  of  Worcestershire  sauce,  teaspoonful  sherry.  Serve  on  platter 
with  whipped  cream  or  brown  with  bread  crumbs. 

SPANISH  CHICKEN  Mrs.  Lester  Tennant 

Cut  up  two  chickens,  about  five  pounds  in  all;  good  fat  yellow 
hens  are  the  best.  Put  in  a  good  sized  pot  and  put  in  cold  water 
enough  to  cover  about  two  inches  over  all;  cover  and  let  heat  very 
slowly;  stew  until  meat  can  be  picked  from  the  bones.  When  the 
liquor  the  chicken  is  cooked  in  becomes  cold,  remove  all  fat  and  save 
to  make  stew  in.  Cut  up  six  fair  sized  potatoes;  one  large  onion;  two 
large  green  peppers ;  one  clove  of  garlic ;  one  can  of  mushrooms ;  one 
can  tomatoes ;  one  can  of  peas ;  one  bottle  of  little  stuffed  olives.  Re- 
move meat  from  chicken  bones,  then  put  in  tomatoes,  potatoes,  peas, 
etc.,  in  the  liquor.  Cut  each  mushroom  through  and  add  one  wineglass 
each  of  olive  oil  and  good  white  wine;  three  fair  sized  bay  leaves;  a 
large  pinch  of  thyme ;  a  few  sprigs  of  parsley ;  salt ;  celery  salt ;  black 
pepper  and  tobasco  sauce  to  taste.  When  potatoes  are  done,  add  one 
large  tablespoonful  butter,  put  in  the  chicken  meat  and  the  stew  is 
ready  to  serve.  Have  plenty  of  toast  to  serve  chicken  on.  This  will 
serve  sixteen  people  and  may  be  made  the  day  before. 

CURRY  OF  CHICKEN  EN  CASSEROLE  Mrs.  W.  P.  Hilliard 

Clean,  singe,  dress  and  cut  up  a  three  and  one-half  pound  chicken 
as  for  fried  chicken ;  melt  one-third  cup  butter  in  an  iron  frying  pan ; 
sprinkle  chicken  with  salt  and  pepper ;  arrange  in  hot  frying  pan  and 
cook  ten  minutes,  turning  so  as  to  brown  evenly;  add  giblets;  con- 
tinue cooking  ten  minutes  longer.  Arrange  chickens  in  a  hot  casserole 
with  one  thinly  sliced  onion ;  one-half  tablespoonful  salt,  and  broth  or 
boiling  water  to  cover;  cover  casserole  and  simmer  in  oven  until 
chicken  is  tender.  Remove  chicken;  strain  liquor;  melt  one-fourth 
cup  butter ;  add  two  tablespoonfuls  flour,  mixed  with  two  tablespoon- 
fuls  curry  powder;  stir  until  smooth.  Add  strained  liquor  (there 
should  be  two  cups) ;  one-third  cup  currant  jelly  and  salt  to  season. 
Turn  one-half  of  sauce  into  casserole;  arrange  chicken  over  sauce 
and  cover  with  remaining  sauce.  Serve  in  casserole.  Serve  boiled 
rice  with  chicken  curry. 

SALMI  OF  DUCK  Mrs.  S.  E.  Baumgardner 

Cut  cold  roast  duck  in  pieces  and  heat  in  the  following  sauce: 
One  tablespoonful  butter;  one  small  onion  chopped  fine;  a  stalk  of 
celery  and  one  sliced  carrot;  saute  until  brown  then  add  one  table- 
spoonful flour;  two  cups  water;  a  bayleaf ;  a  spray  of  parsley;  a  few 
cloves  and  salt  and  pepper;  let  cook  a  few  minutes.  Strain,  put  in 
the  duck ;  add  six  olives  sliced  lengthwise ;  a  small  can  of  mushrooms, 
cut  in  two ;  let  all  heat  and  serve. 

45 


Meats  and  Fowl 

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CREOLE  CHICKEN 

Cut  two  chickens  in  pieces  for  serving;  sprinkle  with  salt  and 
pepper.  Melt  one-half  cup  butter;  add  one-half  cup  finely  chopped 
onion ;  add  chickens,  saute  a  golden  brown,  turning  chickens  to  evenly 
brown;  remove  chickens;  add  one-half  cup  flour;  stir  until  well 
blended;  then  pour  on  two  cups  chicken  stock  and  two  cups  tomato 
puree;  one  mild  red  pepper,  finely  chopped;  one-half  can  mushrooms, 
drained  and  thinly  sliced;  one  cup  finely  cut  celery;  season  with  salt 
and  pepper.  Add  chickens  and  simmer  until  tender.  Dispose  on  hot 
serving  platter;  surround  with  sauce;  garnish  with  parsley. 

CHICKEN  CURRY  WITH  MUSHROOMS 

IN  CHAFING  DISH  Mrs.  M.  Regan 

One  medium  sized  can  of  boneless  chicken ;  one-half  can  of  French 
mushrooms;  one  heaping  teaspoonful  Indian  currypowder;  one  large 
tablespoonf ul  of  butter ;  two  tablespoonf uls  of  sifted  flour  and  two  cups 
milk.  Put  butter  in  chafing  dish,  when  melted  add  flour;  then  milk 
slowly,  and  salt  and  pepper  to  taste.  When  creamy  add  chicken  cut 
fine  and  chopped  mushrooms;  stir  constantly  until  heated  thoroughly 
and  just  before  serving  add  curry  powder.    Eat  on  hot  toast. 

SQUAB  EN  CASSEROLE  Mrs.  W.  D.  Hurlbut 

Wash  squabs  and  stuff  with  boiled  rice  in  which  the  cooked, 
minced  giblets  of  the  squabs  have  been  mixed;  place  in  casserole  and 
pour  a  little  melted  butter  over  each  squab ;  sprinkle  with  salt  and  pep- 
per and  onion  salt.  Use  the  water  in  which  the  giblets  were  cooked 
for  stock,  there  should  be  one  cup.    Put  in  oven  and  bake  until  tender. 

PIGEON  PIE  Mrs.  Culbertson 

Dress,  clean  and  truss  six  young,  fat  pigeons.  Brown  them  richly 
in  tried  out  salt  pork  fat.  Put  in  a  Dutch  oven  or  kettle,  cover  with 
boiling  water.  Add  two  stalks  celery,  broken  in  pieces;  a  bit  of  bay 
leaf;  one-half  teaspoonful  pepper-corns;  one  onion  sliced;  six  slices 
of  carrot;  two  sprays  parsley  and  simmer  five  to  six  hours  or  until 
tender.  Add  one-half  tablespoonful  salt  last  hour  of  cooking.  Re- 
move pigeons;  strain  liquid  and  thicken  with  one-fourth  cup  butter, 
cooked  one  minute  with  one-fourth  cup  flour,  stirring  constantly,  until 
gravy  is  smooth.  Arrange  pigeon  in  a  deep  baking  dish;  pour  over 
gravy  and  cover  with  a  baking  powder  crust,  and  bake  in  a  hot  oven. 

A  GOOD  IMITATION  OP 

MARYLAND  FRIED  CHICKEN  Mrs.  J.  G.  Sherer 

It  may  be  made  from  rabbit.  Choose  a  young  tender  rabbit;  cut 
it  into  pieces  of  desired  size;  put  pieces  in  a  pot,  cover  with  boiling 
water,  and  parboil  gently  for  twenty  minutes ;  dip  each  piece  in  flour, 
egg  and  cracker  crumbs  and  fry  in  deep  fat  until  a  rich  brown. 
Evaporate  by  boiling  some  of  the  water  in  which  the  meat  was  boiled. 
Use  some  of  it  with  milk  in  making  " cream  gravy.' ' 

46 


Meats  and  Fowl 

IflllllllllllfUlIIIIlIIIIltlllllllllllllllllllltllltlltlllllllllllltlltlltlllllltllllllllltllllltlllllllllllltlllllllllllllllltllttllllllllllllltltllllllllllltlllltlltfllllllllllllllllllltllllllllllllllllUIIIIIlItll 

RABBIT  STEW  Mrs.  J.  G.  Sherer 

Rub  the  inside  of  a  saucepan  with  a  dose  of  garlic ;  put  in  pieces 
of  hare  left;  add  three-quarters  cup  of  stewed  tomatoes;  two  raw 
carrots,  cut  into  small  cubes;  one  small  onion,  sliced;  a  teaspoonful 
of  chopped  parsley,  and  about  a  cup  of  hot  water.  Cover  tightly  and 
cook  until  the  potatoes  are  tender  (and  carrots).  Thicken  and  serve 
in  a  border  of  steamed  rice  and  serve  with  tiny  dumplings. 

BELGIAN  HARE  EN  CASSEROLE  Mrs.  J.  G.  Sherer 

Separate  a  dressed  hare  into  pieces  of  desired  shape;  rub  each 
piece  with  a  little  lemon  juice  and  oil  which  have  been  stirred  together. 
Let  the  meat  stand  covered  a  few  hours;  sprinkle  with  paprika  and 
brown  each  piece  in  a  little  fat  in  a  " sizzling  hot"  frying  pan.  Some 
use  two  or  three  slices  of  fat  bacon  cut  into  small  pieces  for  the  brown- 
ing. When  golden  brown,  put  the  meat  in  the  casserole,  cover  with 
boiling  water;  cover  and  place  in  a  very  moderate  oven.  At  the  end 
of  half  an  hour  add  two  cups  of  stock  or  hot  water ;  one  tablespoonful 
of  lemon  juice,  or  vinegar,  a  bit  of  bay  leaf  and  two  teaspoonfuls 
of  onion  juice.  Cook  in  a  moderate  oven  about  three  hours.  Bring 
to  the  table  without  removing  the  cover.  And  if  you  have  any  of  the 
Belgian  Hare  en  Casserole  left,  make  for  lunch  the  next  day,  the 
savory  little  Eabbit  Stew. 

CHOP  SUEY  Mrs.  J.  G.  Sherer 

One  pound  veal ;  one  pound  pork ;  one  can  mushrooms ;  eight  stalks 
celery ;  fifteen  onions ;  two  tablespoonf uls  molasses ;  little  flour  on  top. 
Cut  meat  in  small  pieces  and  simmer  about  twenty  minutes ;  add  mush- 
rooms and  molasses;  then  celery  and  onions.  Cook  slowly  until  ten- 
der. Sprinkle  a  little  flour  over  it  and  mix  well;  then  salt,  paprika 
and  about  three  tablespoonf  uls  or  more  (to  taste)  of  chop  suey  sauce. 
Simmer  meat  without  water ;  serve  with  boiled  rice. 

CHOP  SUEY  Mrs.  C.  S.  Junge 

Cut  tender,  fresh,  lean  pork,  chicken,  veal  or  all  of  these  into 
thin,  inch  squares  and  saute  well  in  bacon  fat.  Have  ready  one-half 
as  much  in  bulk  of  celery ;  cut  in  inch  pieces  and  an  onion ;  saute  these 
in  same  fat.  After  this,  saute  mushrooms ;  put  altogether  and  barely 
cover  with  hot  water,  chicken  or  veal  broth.  Add  Chinese  potatoes  and 
sprouted  barley,  if  they  can  be  procured;  add  one  tablespoonful  of 
molasses;  one  teaspoonful  of  salt;  one  teaspoonful  of  Chinese  Soy; 
a  dash  of  pepper  and  put  in  cooker  for  three  hours  or  more. 

CHOP  SUEY  Mrs.  W.  F.  Barnard 

One  pound  pork  from  shoulder ;  one  pound  veal  from  leg ;  fry  one- 
half  hour  in  a  little  fat.  When  brown,  add  a  little  water  and  cook  ten 
minutes,  and  add  one  cup  celery  cut  up;  one  onion,  cut  up.  When 
nearly  done,  sprinkle  with  flour  enough  to  thicken,  add  two  table- 
spoonfuls  of  molasses.    Serve  with  rice. 

47 


Meats  and  Fowl 

Ulllllllllllllllllllllltlllllllllllllllllllltlllllllllllilllllllllllllillllllttlllllllllltlltllllllllllllllltlllllltlllllllltllllllllllllllllllllllllllllllltllllllllllllllllllllllllttllllllllllllllllllllllllllllllllt 

CHESTNUT  STUFFING  Mrs.  S.  E.  Baumgardner 

Shell  and  blanch  four  cupfuls  French  chestnuts;  cook  in  boiling 
salted  water  until  tender ;  put  through  a  ricer ;  season  with  salt,  pepper 
and  a  little  nutmeg;  two  tablespoonfuls  butter  and  one-half  cupful 
of  cream.    Add  this  to  your  regular  bread  mixture  for  stuffing  fowl. 

CHESTNUT  STUFFING 

Shell  and  blanch  French  chestnuts,  there  should  be  two  cups. 
Cook  in  boiling  salted  water  until  soft.  Drain,  mash  and  pass  through 
a  potato  ricer;  add  one-four  cup  butter;  one  teaspoonful  salt;  one- 
eighth  teaspoonful  pepper;  a  few  grains  nutmeg  and  one-half  cup 
cream.  Melt  one-fourth  cup  butter,  pour  over  one  cup  soft  bread 
crumbs;  mix  well;  combine  mixtures  and  use  as  filling  for  turkey, 
capon  or  guinea  chicken. 

OYSTER  DRESSING  FOR  FOWLS  Mrs.  W.  S.  Kiskaddon 

For  an  eight  or  ten-pound  turkey  cut  the  brown  crust  from  slices 
of  stale  bread  until  you  have  as  much  as  the  inside  of  a  pound  loaf. 
Put  into  a  suitable  dish  and  pour  tepid  water  over  it;  take  up  a 
handful  at  the  time  and  squeeze  it  hard  and  dry  with  both  hands, 
placing  it  as  you  go  along  in  another  dish;  now  when  all  is  pressed 
dry,  toss  it  all  up  lightly  through  your  fingers ;  now  add  pepper  and 
salt — about  a  tablespoonful — also  powdered  summer  savory  and  sage, 
and  one  pint  of  oysters  drained  and  slightly  chopped.  For  geese  and 
ducks  the  dressing  may  be  made  the  same. 

RICE  DRESSING  FOR  DUCK  OR  GOOSE  Mrs.  H.  P.  E.  Hafer 

Boil  one  cup  of  rice  tender.  Chop  one  stalk  celery;  two  onions; 
one  outside  of  green  pepper ;  a  little  piece  of  garlic ;  fry  in  butter  and 
add  boiled  rice. 


48 


Meats  and  Fowl 
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49 


Meats  and  Fowl 

llllllllllllllllllllllllllllllllllllllllllllllllilllllllllllllllflllllllllllllllllllltlllllllllJIlllIlIIlIillllililllllllllllllllilllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllttllU 


60 


SAUCES 


HOLLANDAISE  SAUCE  Mrs.  A.  Donald  Campbell 

One  tablespoonful  flour  and  one  teaspoonful  butter;  mix  over 
fire  until  smooth;  add,  gradually,  one  pint  of  boiling  water,  until  all 
is  the  consistency  of  cream.  Boil  for  two  or  three  minutes  and  season 
with  one  salt  spoon  of  salt ;  one-half  teaspoonful  mustard ;  one-quarter 
teaspoonful  pepper.  Take  from  fire  and  add  yolks  of  two  eggs,  well 
beaten ;  mixing  all  until  smooth.  Add  slowly,  three  tablespoonfuls  oil 
and  one  tablespoonful  vinegar.  Lemon  juice  instead  of  vinegar  makes 
it  much  more  delicate. 

HOLLANDAISE  SAUCE  Belle  Shaw 

Two  tablespoonfuls  butter;  one  tablespoonful  flour;  one-half  pint 
boiling  water;  one-half  teaspoonful  salt;  add  gradually  yolks  of  two 
eggs,  well  beaten ;  juice  of  one-half  lemon ;  one-half  teaspoonful  onion 
juice ;  cook  over  hot  water.    Be  careful  not  to  get  sauce  too  thick. 

TARTAR  SAUCE  NO.  1  Mrs.  Carl  S.  Junge 

Sweet  cucumber  pickles ;  green  peppers  and  onion.  Chop  fine  and 
mix  with  mayonnaise  salad  dressing. 

TARTAR  SAUCE  NO.  2  Mrs.  Carl  S.  Junge 

Tablespoonful  mixed  capers;  tablespoonful  cucumber  pickles, 
chopped;  teaspoonful  parsley;  teaspoonful  Tarragon;  teaspoonful 
mixed  mustard ;  one-half  pint  mayonnaise  dressing. 

RICH  GRAVY  WITHOUT  MEAT  Mrs.  T.  M.  Butler 

Heat  a  sufficient  amount  of  lard  or  drippings  in  a  skillet  into  which 
two  or  three  tablespoonfuls  of  flour  have  been  stirred  until  a  very 
light  brown;  then  add  two-thirds  milk  to  one-third  water  and  season 
with  salt  and  pepper,  adding  a  level  teaspoonful  of  extract  of  beef 
and  stir  until  completely  dissolved. 

A  VEGETABLE  SAUCE 

One-half  teaspoonful  kitchen  boquet;  one  level  tablespoonful 
flour ;  two  tablespoonfuls  butter ;  one-fourth  teaspoonful  salt ;  two  cup- 
fuls  hot  milk ;  two  egg  yolks ;  blend  flour  and  butter ;  add  salt  and  milk 
and  boil  until  smooth  and  of  the  desired  thickness.  Then  gradually 
add  the  yolks  of  eggs  and  kitchen  boquet.  This  may  be  served  on 
any  vegetable  desired. 

51 


Sauces 

IIIIlIIIIIIIIIIIIIIlIlllIIIIIIIIIllllllllIlllIlllIIIIlllIlllIllIIIIIIIIIIIIllIMIIMIIIIIIIIIIIIIIIIIIIIIIIIilllllilMIIIIIIIIIIlIllllIIIIIIIllllllllIlllfllllllllllllllltllllllllllllllllllllllllllllllllllllllllllllltl 

CREOLE  SAUCE 

One  teaspoonful  Kitchen  Boquet;  one  onion;  five  shallots;  two 
green  peppers ;  one  tablespoonful  butter ;  one  tablespoonf ul  flour ;  four 
large  tomatoes;  one-half  bean  garlic;  one  teaspoonful  salt;  one  tea- 
spoonful  sugar;  six  canned  mushrooms;  one-half  teaspoonful  parsley. 
Slice  fine  onion,  shallots  and  pepper.  Cook  in  butter  to  a  light  brown ; 
stir  constantly.  Then  the  garlic  minced,  and  the  flour.  Stir  all  to- 
gether and  add  tomatoes,  seasoning,  mushrooms,  and  parsley.  Cook 
twenty  minutes,  stirring  occasionally.  Just  before  serving,  add  one 
teaspoonful  Kitchen  Boquet. 

MUSHROOM  SAUCE 

Three  tablespoonfuls  Kitchen  Boquet;  one-third  cupful  butter; 
one-third  cupful  flour;  one  teaspoonful  salt;  dash  cayenne;  one  tea- 
spoonful onion  juice ;  two  cupfuls  milk ;  one  can  mushrooms.  Melt  the 
butter,  add  flour  and  milk  gradually,  stirring  all  the  while.  When 
cooked,  add  the  salt,  cayenne,  onion  and  kitchen  boquet.  Drain  and 
chop  mushrooms ;  add  to  sauce  and  cook  three  minutes. 

TOMATO  CELERY  SAUCE 

Two  teaspoonfuls  kitchen  boquet;  one  quart  tomatoes;  one  tea- 
spoonful sugar;  three  pepper-corns;  one  tablespoonful  butter;  one 
head  of  celery ;  one  onion ;  one  green  pepper ;  one  bay  leaf ;  four  cloves ; 
salt  and  pepper;  one  tablespoonful  flour.  Place  the  tomatoes  in  a 
saucepan ;  add  the  celery  cut  up  into  inch  lengths ;  the  onion  slices  and 
spices.  Simmer  slowly  for  twenty  minutes,  pass  through  a  sieve; 
return  to  the  fire,  and  stew  down  until  you  have  one  cupful  of  puree. 
Blend  the  flour  and  butter  together  in  a  double  boiler;  stir  in  the 
tomato-celery  puree,  and  stir  until  smooth  and  thick;  season  with 
kitchen  boquet,  salt  and  pepper.  If  too  thick,  add  a  little  water  or 
stock.  This  is  fine  to  serve  with  meat  loaf,  salmon  loaf  or  rice  cro- 
quettes, etc. 

SAUCE  BERNAISE 

Heat  a  granite  saucepan  slightly  and  break  into  it  four  eggs. 
Beat  the  eggs  briskly  over  a  slow  fire,  but  do  not  let  them  boil;  mix 
four  tablespoonfuls  hot  water  and  two  tablespoonfuls  beef  extract, 
and  as  the  eggs  begin  to  cook  stir  in  the  mixture,  adding  the  juice  of 
one  lemon,  one  tablespoonful  onion  juice  and  one  teaspoonful  Tarra- 
gon vinegar,  salt  and  pepper.  When  this  is  well  mixed  pour  on  beef- 
steak and  serve. 

MINT  SAUCE 

One  bunch  mint ;  one  tablespoonful  sugar ;  three-fourths  cup  vine- 
gar. Rinse  the  mint  in  cold  water ;  chop  very  fine ;  dissolve  the  sugar 
in  the  vinegar ;  add  the  mint ;  let  it  stand  for  one  hour  to  infuse  before 
using.  If  the  same  is  wanted  hot,  heat  the  vinegar  and  stir  in  the  mint 
just  before  using. 

52 


Sauces 

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SAUCE  ALLEMANDE  Mrs.  Bertha  C.  Hansen 

Four  tablespoonfuls  butter;  four  tablespoonfuls  flour;  one  egg 
yolk;  one  cup  white  stock;  one  cup  cream;  one-half  teaspoonful  salt; 
few  grains  pepper.  Make  same  as  a  thin  white  sauce.  Just  before 
serving,  add  the  yolk  of  one  egg  and  cook  slightly. 

HORSE-RADISH  DRESSING 

FOR  ROAST  BEEF  Mrs.  E.  D.  Gotchy 

To  a  cup  of  grated  horse-radish,  add  two  tablespoonfuls  of  sugar; 
one-half  teaspoonful  salt;  one-half  cup  thick,  sweet,  cream.  Mix  the 
ingredients  thoroughly,  then  add  vinegar  to  taste. 


53 


Sauces 

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54 


VEGETABLES 


Oh,  muckle  is  the  powerful  grace 
That  lies  in  herbs." 


A  PORTO  RICAN  DINNER  Mrs.  G.  W.  Plummer 

One  quart  cooked  red  kidney  beans  (canned  beans  are  good  and 
save  fire) ;  four  good  sized  ripe  tomatoes  (or  the  solid  tomatoes  from 
a  can);  four  medium  sized  onions;  four  green  sweet  peppers;  one- 
fourth  pound  nut  meats  (pecans,  almonds  or  English  walnuts  are  best) ; 
two  dozen  green  olives;  salt  to  taste. 

Process :  If  tomatoes  are  fresh,  skin  and  put  in  a  chopping  bowl 
with  onions  and  peppers,  which  last  should  have  seeds  and  white  fiber 
first  removed ;  chop  all  until  about  size  of  a  lima  bean.  Put  into  skillet 
a  heaping  tablespoonful  of  drippings,  from  ham  or  bacon  preferred; 
when  hot  add  chopped  vegetables  and  cook  until  all  are  soft  and  well 
blended.  About  fifteen  minutes  before  serving  add  nut  meats  and 
olives  cut  into  strips.  In  the  meantime,  heat  the  beans  by  themselves ; 
turn  all  together  and  cook  ten  minutes,  when  it  is  ready  to  serve. 

Service:  Half  an  hour  before  time  to  serve,  wash  well,  enough 
rice  to  make  a  border  around  your  chop  platter.  Put  it  into  gallopin 
boiling  water,  quite  heavily  salted ;  water  should  be  at  least  four  times 
quantity  of  rice.  Boil  until  barely  done;  drain  in  a  collander  and 
set  to  drain  in  the  mouth  of  the  oven  for  five  minutes. 

Dispose  around  the  edge  of  the  platter;  pour  the  bean  mixture 
(which  should  be  moist),  in  the  middle,  garnish  with  a  wreath  of  pars- 
ley between  rice  and  beans. 

This,  with  a  green  salad  and  French  dressing  is  an  abundant  and 
satisfying  dinner.    No  meat  should  be  served. 

STUFFED  POTATOES 

Select  large  uniform  sized  potatoes.  Scrub  them  with  a  vegetable 
brush.  Bake  in  a  hot  oven,  the  temperature  of  the  oven  should  be  such 
that  it  will  bake,  a  potato  of  medium  size  in  forty  to  forty-five  minutes. 
Remove  a  thin  slice  from  the  side  lengthwise  of  potatoes;  scoop  out 
the  pulp,  pass  through  the  ricer;  add  two  tablespoonfuls  of  butter  or 
bacon  fat;  moisten  with  hot  milk;  add  two  tablespoonfuls  each  finely 
chopped  chives  or  onion.  Season  with  salt  and  pepper,  beat  thor- 
oughly and  return  to  the  shells,  using  pastry  bag  and  tube,  brush  over 
with  slightly  beaten  egg  and  return  to  oven  to  brown  delicately. 

55 


Vegetables 

■iiiitiiiiiiiiiiitiiiiiitifiiiiiJiiiiiiniiiiiiiiiiiiiifiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiitiiiifiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiifitiiiiiiiiiiiiintiiiiiB 

A  ' '  DIFFERENT ' '  DINNER  Mrs.  G.  W.  Plummer 

A  fine,  firm  head  of  cauliflower;  enough  rice  to  form  a  border 
for  your  chop  platter;  four  tablespoonfuls  grated  or  shredded  ripe 
cheese;  one  teacupful  rich  milk;  two  tablespoonfuls  bacon  drippings. 
Garnish  with  blanched  lettuce  leaves,  canned  pimento  and  parsley. 

Process :  "Wash,  trim  and  put  to  boil  in  a  large  granite  or  alum- 
inum kettle,  the  whole  head  of  cauliflower  in  plenty  of  salted  water. 
Do  not  cover.  "When  about  half  done,  put  into  an  iron  skillet  two  table- 
spoonfuls of  bacon  drippings  and  when  smoking  hot  turn  in  the  dry 
rice  which  has  previously  been  well  washed  and  dried  on  a  clean 
towel.  Parch  this  rice  in  the  drippings,  stirring  constantly  until  a 
golden  brown.  Then  dip  the  water  in  which  the  cauliflower  boils, 
spoonful  by  spoonful,  into  the  rice ;  as  it  absorbs  the  water  add  more 
until  the  rice  is  puffed,  dry  and  thoroughly  done;  a  little  onion  may 
be  cooked  in  with  rice  if  liked.  In  the  meantime  make  a  fine,  thick 
white  sauce,  using  butter  and  twice  the  quantity  of  flour;  cook  but 
do  not  brown;  add  milk  and  rub  smooth;  add  shredded  cheese,  red 
pepper  and  salt;  cook  to  a  smooth  masking  sauce. 

Service:  Put  cauliflower,  unbroken,  in  center  of  platter;  mask 
with  sauce  and  sprinkle  with  grated  cheese.  Around  the  flower  dis- 
pose the  lettuce  in  such  a  way  as  to  simulate  a  growing  head.  Encircle 
this  with  border  of  rice  and  put  an  outside  border  of  parsley.  The 
pimento  should  be  cut  in  strips  and  laid  up  the  sides  of  flower  inside 
lettuce  leaves. 

SUNDAY  NIGHT  SUPPER  DISH  Mrs.  G.  W.  Plummer 

Wash  round,  solid,  medium  sized  tomatoes  (one  for  each  ser- 
vice) and  cut  in  half  but  do  not  skin.  Insert  slivers  of  onion  in  each 
half  tomato  on  cut  side.  Dip  cut  side  in  egg,  beaten  with  a  little 
water,  seasoned  with  salt  and  paprika;  then  in  rolled  bread  crumbs 
or  rolled  shredded  wheat  biscuit.  Two  tablespoonfuls  of  bacon  drip- 
pings heated  to  a  smoke  in  skillet  or  on  cake  griddle.  Put  in  tomatoes, 
cut  side  down,  and  fry  until  a  golden  brown;  then  turn  carefully; 
reduce  heat  and  cook  gently  until  cooked  but  not  broken.  Remove 
to  platter  and  place  on  each  a  generous  spoonful  of  the  following 
sauce : 

Sauce:  Add  dripping  to  that  in  skillet  in  which  tomatoes  were 
cooked  to  make  two  tablespoonfuls;  add  four  tablespoonfuls  flour; 
one  thin  slice  of  onion  and  cook  four  minutes;  add  two  cups  milk; 
celery  salt,  salt  and  pepper  and  when  incorporated  add  one-half  cup- 
ful grated  or  shredded  cheese  and  cook  until  smooth. 

CUBAN  RICE  Mrs.  W.  F.  Barnard 

One  and  one-half  pounds  fresh  pork,  ground ;  one  onion,  chopped ; 
one  egg ;  salt  and  pepper.  Make  into  little  round  balls.  One  quart  of 
tomatoes,  strained.  Boil  meat  balls  in  tomato  juice  for  one  hour.  Cook 
rice  and  serve  as  a  vegetable,  pouring  meat  and  tomatoes  around  it  on 
platter. 

56 


Vegetables 

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INDIAN  VEGETABLE  CURRY  Mrs.  Jean  Wallace  Butler 

One  pound  can  baked  beans;  one  pound  can  lima  beans;  one 
pound  can  green  string  beans;  one  pound  can  wax  beans;  two  pound 
can  tomatoes;  eight  large  onions;  one  heaping  teaspoonful  Cross  & 
Blackweirs  curry;  one  tablespoonful  salad  oil.  Remove  all  vegetables 
from  cans ;  heat  the  beans  in  large  cooking  vessel ;  heat  tomatoes  sepa- 
rately, seasoning  very  strongly  with  salt  and  papper.  Slice  onions  and 
boil  in  water.  When  sufficiently  cooked,  add  onions  and  tomatoes  to 
other  vegetables.  Pry  curry  in  salad  oil  to  a  nice  brown.  Add  to  the 
vegtables,  and  simmer  half  an  hour.  While  this  is  simmering,  boil 
rice  to  serve  on  plate  with  curry.  This  serves  ten  people.  In  winter 
time,  for  large  family  you  can  double  recipe,  and  keep  frozen.  Better 
every  time  reheated.  No  bread,  butter  or  anything  else  is  served  with 
this,  except  Indian  chutney. 

POTATO  PUFF  BALLS 

Scoop  out  the  inside  of  hot  baked  potatoes,  force  the  pulp  through 
a  ricer,  there  should  be  two  cups.  Add  two  tablespoonfuls  butter; 
moisten  with  rich  cream ;  season  with  salt  and  paprika,  while  beating 
constantly;  add  one  slightly  beaten  egg  yolk  and  one-half  teaspoon- 
ful finely  chopped  parsley;  cook  one  minute,  stirring  constantly. 
Remove  from  range  and  fold  in  the  stiffly  beaten  white  of  one  egg. 
Shape  in  balls  and  roll  in  finely  chopped  seasoned  nut  meats;  place 
on  buttered  pan  and  brown  delicately  in  the  oven.  Arrange  around 
broiled  whitefish. 

POTATO  FLUFF  Mrs.  W.  D.  Hurlbut 

Pass  enough  hot  boiled  potatoes  through  a  ricer  to  make  three 
cups ;  season  with  pepper,  salt,  a  big  piece  of  butter  aud  half  a  cup  of 
cream ;  beat  an  egg  very  light,  beat  it  in  the  potato ;  turn  into  a  but- 
tered baking  dish;  sprinkle  bread  crumbs  on  top  and  bake  until 
browned. 

STUFFED  SWEET  POTATOES  Mrs.  Louis  Geyler 

Bake  three  large  sweet  potatoes;  cut  in  halves  lengthwise;  care- 
fully scoop  out  pulp  and  press  through  a  ricer.  Reserve  the  shells. 
Season  with  one-half  teaspoonful  of  salt;  one-fourth  teaspoonful 
paprika;  one-half  tablespoonful  powdered  sugar;  three  tablespoonfuls 
butter;  and  one-third  cup  hot  cream  or  rich  milk.  Beat  them  thor- 
oughly, then  stir  in  one-half  cup  finely  chopped  almonds,  blanched; 
refill  shells.  Cut  marshmallows  in  four  pieces  and  cover  each  portion. 
Bake  in  a  moderate  oven  until  heated  through  and  marshmallows  are 
delicately  browned. 

FRENCH  FRIED  SWEET  POTATOES  Mrs.  A.  M.  Cameron 

Wash  and  peel  very  large  sweet  potatoes  and  cut  lengthwise; 
as  you  would  white  potatoes;  fry  in  the  same  manner  and  sprinkle 
lightly  with  salt ;  serve  at  once. 

57 


Vegetables 

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SWEET  POTATO  CROQUETTES 

Two  eupfuls  of  mashed  sweet  potatoes;  one  cupful  of  hot  milk; 
two  eggs;  one  teaspoonful  salt;  two  tablespoonfuls  of  butter;  bread 
crumbs;  one  tablespoonful  of  butter.  Beat  the  potatoes  and  milk, 
gradually  stir  in  the  melted  butter;  salt  and  one  of  the  eggs  well 
beaten.  Form  into  croquette  balls;  dip  in  beaten  egg  and  bread 
crumbs.  Fry  in  deep  fat  until  golden  brown.  Drain  on  paper  and 
serve  with  cream  sauce. 

POTATO  SURPRISE 

Prepare  a  rich  mashed  potato  in  the  usual  way,  using  six  medium- 
sized  potatoes  and  hot  cream  instead  of  milk.  Beat  until  fluffy,  then 
add  one  tablespoonful  each  finely  chopped  chives  or  onion  juice  and 
one  tablespoonful  parsley ;  add  one-third  cup  finely  minced  ham.  Beat 
again  and  turn  into  a  buttered  baking  dish,  piling  it  well  in  the 
center.  Cover  lightly  with  buttered  cracker  crumbs,  well  seasoned 
with  salt  and  pepper.  Bake  in  oven  fifteen  minutes.  Serve  in  baking 
dish. 

MASHED  POTATOES  WITH  GREEN  PEPPERS 

AND  ONIONS  Mrs.  W.  D.  Hurlbut 

Pass  through  a  ricer  six  large  hot  boiled  potatoes;  add  two 
tablespoonfuls  butter  and  gradually  one-third  cupful  hot  thin  cream; 
season  with  salt  and  whip  until  light  and  fluffy.  Parboil  a  green  pep- 
per (removing  seeds  and  veins)  eight  minutes;  drain  and  chop  fine; 
mix  with  two  tablespoonfuls  finely  chopped  onion;  add  gradually  to 
potatoes  and  heat  again.  Serve  immediately  with  roast  goose,  duck 
or  pork. 

JUMBALAYA  Mrs.  M.  T.  Wagner 

One  minced  onion  fried  in  butter;  one-half  cup  of  ham  minced; 
one  cup  of  rice ;  four  cups  of  tomato  juice  (if  there  is  not  juice  enough 
in  a  can  of  tomatoes  to  make  the  required  quantity,  add  water)  ;  one 
teaspoonful  curry  powder;  one  teaspoonful  thyme;  a  few  bay  leaves 
broken  up  fine;  three  teaspoonfuls  salt  and  a  few  grains  of  cayenne. 
Mix  all  together  and  bake  one  and  one-quarter  hours. 

SAVORY  RICE  Mrs.  W.  R.  McGhee 

Cook  one  cupful  rice,  well  washed,  in  three  quarts  boiling  salted 
water  until  partly  done ;  drain ;  add  to  rice  two  eupfuls  well  seasoned 
chicken  broth ;  put  into  double  boiler  and  let  it  steam  until  rice  is  soft 
and  stock  is  absorbed.  Stir  in  one-fourth  cup  butter  and  one  table- 
spoonful finely  chopped  chives  or  onion ;  if  onion  is  used  then  add  one- 
half  tablespoonful  chopped  parsley. 

EASY  RICE  CROQUETTES  Mrs.  C.  A.  Carscadin 

Two  cups  boiled  rice  (salted) ;  one  beaten  egg;  grated  rind  of  one 
lemon ;  add  to  rice,  roll  in  flour ;  fry  in  hot  lard.  Lay  on  brown  paper 
and  sprinkle  well  with  sugar.    Have  rice  as  soft  as  possible. 

58' 


Vegetables 

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STUFFED  TOMATOES  WITH  SHRIMP  Mrs.  J.  E.  Kelly 

Use  six  large  tomatoes,  and  scrape  out  pulp ;  put  little  butter  in 
pan  and  fry  the  pulp  with  one  small  onion,  cut  fine,  and  one  can  of 
shrimps;  add  one  egg  (beaten),  and  enough  bread  crumbs  to  make  soft 
filling.  Season  with  salt  and  pepper.  Fill  tomatoes,  and  sprinkle  dry 
bread  crumbs,  or  cracker  crumbs,  over  top  and  small  piece  of  butter 
on  each.    Bake  fifteen  minutes  and  serve  hot. 

RICE  WITH  TOMATOES  AND  GREEN  PEPPERS 

Finely  chop  one  Bermuda  onion,  two  green  peppers ;  mix  with  one 
cup  minced  raw  ham.  Saute  ten  minutes  (without  browning)  in  four 
tablespoonfuls  butter.  Add  one  cup  of  washed  rice  and  three  cups 
of  chicken  stock  or  beef  broth.  Simmer  one-half  hour  stirring  occa- 
sionally with  a  fork.  Then  add  four  tomatoes  peeled  and  chopped; 
one-half  tablespoonful  salt ;  a  few  grains  cayenne  and  one-fourth  tea- 
spoonful  paprika.  Cover  and  cook  over  hot  water  until  rice  is  tender. 
Serve  as  a  vegetable. 

SPAGHETTI— ITALIAN  STYLE  Mrs.  J.  H.  Shanley 

One  package  spaghetti,  unbroken,  boiled  until  tender,  then  let 
cold  water  run  through  it.  Fill  iron  spider  with  sliced  onions  and 
cook  until  tender,  not  brown;  add  two  small  green  peppers,  chopped 
fine ;  one  can  mushrooms  and  one  pound  chopped  steak.  Cook  together 
long  enough  to  season,  about  ten  minutes.  Put  in  with  the  spaghetti 
in  a  baking  dish,  and  add  one  quart  tomatoes,  strained.  Mix  thor- 
oughly and  sprinkle  with  grated  cheese,  viz:  layer  of  spaghetti,  then 
cheese,  etc.  Also  put  cheese  on  top  to  form  crust.  Bake  until  heated 
through. 

ITALIAN  SPAGHETTI  Mrs.  C.  A.  Jennings 

One  heaping  tablespoonful  butter;  two  medium-sized  onions;  one 
bead  of  garlic ;  one  can  tomatoes ;  two-thirds  package  spaghetti.  Cut 
onions  and  garlic  fine  and  put  in  saucepan  to  fry  with  butter  a  light 
brown.  Add  the  tomatoes,  strained  and  let  simmer  one  hour.  Put 
spaghetti  in  large  vessel  of  salted  boiling  water  and  keep  boiling 
fast  for  forty  minutes.  Have  hot  dish  ready;  into  this  put  spaghetti 
and  tomatoes  and  a  small  cup  of  grated  Herkimer  or  other  snappy 
American  cheese.  Mix  thoroughly;  serve  with  small  dish  of  same 
cheese  to  springle  over  spaghetti  at  table. 

SCALLOPED  TOMATOES  Alice  Clock 

One  No.  3  size  tin  of  tomatoes ;  one  medium-sized  onion ;  six  slices 
bacon ;  two  cups  fresh  bread  crums.  Chop  the  onion  and  bacon,  fry  to 
crisp  orown;  place  first  a  layer  of  tomatoes,  then  a  layer  of  bread 
crumbs,  then  a  layer  of  onion  and  bacon;  over  which  salt  and  pepper 
is  shaken.  Repeat  layers  until  all  material  is  used.  Bake  forty-five 
minutes  in  moderate  oven. 

59 


Vegetables 

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ITALIAN  MACARONI  Mrs.  W.  I.  Clock 

One-half  pound  streaky  salt  pork,  no  bones,  very  little  lean  meat ; 
three  onions;  a  suspicion  of  garlic;  one  teacup  of  chopped  parsley; 
one  No.  3  can  of  tomatoes;  four  heaping  teaspoonfuls  granulated 
sugar ;  one  teaspoonful  salt ;  one-fourth  teaspoonful  pepper ;  two  table- 
spoonfuls  of  grated  Parmesan  cheese;  one  pound  of  spaghetti.  Put 
finely  chopped  pork,  onions  and  parsley  into  frying  pan  and  fry  to  nice 
brown;  add  sugar,  salt,  pepper  and  cheese.  At  same  time  the  above 
is  cooking  have  the  tomatoes  heating  in  enameled  saucepan ;  also  have 
water  boiling  ready  to  put  spaghetti  in,  for  it  must  actually  boil  twen- 
ty-five minutes  to  be  tender.  After  the  tomatoes  have  cooked  about 
ten  minutes,  put  through  sieve  and  add  to  pork  and  onions  and  let  all 
simmer  while  spaghetti  cooks.  Put  spaghetti  in  coilander  to  drain. 
Serve  by  placing  a  layer  of  spaghetti  in  deep  dish,  then  sauce  and 
cheese,  and  so  on  each  layer  until  all  material  is  used ;  serve  very  hot. 

MACARONI  Mrs.  Gussie  Enos 

Boil  macaroni  one-half  hour.  Put  one  pint  milk ;  one  and  one- 
half  cups  grated  cheese;  one  tablespoonful  butter;  one  tablespoonful 
flour;  salt  and  pepper  together  and  boil  all  until  smooth.  Put  layer 
of  macaroni  and  layer  of  sauce  with  sauce  on  top.    Bake  one-half  hour. 

HOMINY  CROQUETTES 

To  one-half  cup  hominy  (taken  from  a  carton) ;  add  two  cups 
hot  stewed  and  strained  tomato  pulp;  cook  in  a  double  boiler  until 
hominy  is  tender.  Stir  in  two  tablespoonfuls  butter;  three-fourths 
teaspoonful  salt;  one-fourth  teaspoonful  paprika.  Spread  mixture  on 
a  plate  to  cool.  Then  shape  into  balls  the  size  of  small  lemons,  roll 
in  crumbs,  dip  in  egg  and  again  in  crumbs  and  fry  in  hot  deep  fat. 
Drain  on  brown  paper  and  serve  with  cheese  sauce. 

HOMINY  GRITS  Mrs.  W.  D.  Hurlbut 

Put  two  cupfuls  of  milk  and  two  of  water  into  a  double  boiler; 
add  a  little  salt  and  one  cupful  of  hominy  grits;  let  boil  hard  one  hour; 
do  not  stir.  The  moisture  will  all  be  absorbed  and  it  will  be  light  and 
creamy.    Use  as  a  vegetable  or  in  place  of  potatoes. 

TOMATOES,  CREOLE  STYLE 

Wash  and  wipe  the  desired  number  of  medium-sized  tomatoes. 
Cut  a  slice  from  the  blossom  ends,  scoop  out  pulp,  sprinkle  with  salt 
in  the  inside,  invert  on  plate,  let  stand  one  hour.  Melt  two  table- 
spoonfuls  butter,  add  two  tablespoonfuls  flour  mixed  with  one-half 
teaspoonful  salt,  one-fourth  teaspoonful  paprika  and  few  grains  cay- 
enne. Stir  until  blended,  then  pour  on  slowly  one-half  cup  cream. 
Stir  until  smooth  and  add  one  cup  green  corn,  cut  from  cob,  and  mixed 
with  one-half  tablespoonful  each  red  and  green  pepper,  finely  chopped. 
Flavor  delicately  with  onion  juice.  Fill  tomatoes,  cover  with  buttered 
crumbs  and  bake  in  moderate  oven  until  tomatoes  and  corn  are  tender. 

60 


Vegetables 

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TOMATOES  ON  HALF  SHELL  Mrs.  R.  McNeil 

Cut  tomatoes  in  half  without  peeling.  Place  them  in  baking 
dish.  Put  in  a  piece  of  butter  on  each,  and  dust  with  salt  and  pepper. 
Put  in  oven  and  cook  until  tender.  Have  ready  squares  of  toasted 
bread.  On  each  place  a  half  tomato  and  pour  around  white  sauce 
and  serve  hot. 

BAKED  TOMATOES  Mrs.  W.  0.  King 

Select  nice  smooth  tomatoes;  slice  off  top  and  remove  pulp  and 
seeds.  Rub  this  through  collander.  Add  one-half  cup  of  each  bread 
and  cracker  crumbs,  pepper,  salt  and  minced  onion  to  tomatoes  with 
a  little  butter.  Stuff  tomatoes,  place  top  on,  using  toothpicks;  bake 
one  hour  in  a  moderate  oven. 

FRIED  TOMATOES  Mrs.  C.  S.  Junge 

Green  or  ripe  tomatoes  may  be  used.  Slice  and  dip  in  flour.  Place 
in  skillet  with  plenty  of  bacon  fat  and  a  little  butter.  Fry  until  brown 
and  lift  carefully  onto  a  platter.  In  the  remaining  fat  stir  a  table- 
spoonful  of  flour,  then  pour  a  cup  and  a  half  of  milk.  When  creamed, 
turn  over  tomatoes  and  serve. 

BAKED  NOODLES  Mrs.  E.  Lewis  Phelps 

One  box  of  home  made  noodles,  boil  until  tender  then  drain.  But- 
ter a  baking  dish;  put  in  a  layer  of  noodles;  sprinkle  with  grated 
cheese  and  seasoning ;  then  another  layer  of  noodles ;  then  two  cups  of 
cooked  boiled  ham  chopped  fine;  chopped  green  pepper  and  chopped 
onion ;  put  the  remainder  of  noodles  on  top  and  add  cheese,  etc.  Beat 
up  four  or  five  eggs;  add  milk  enough  to  cover  all  the  noodles.  Set 
pan  into  pan  of  water  and  bake  slowly  until  eggs  are  done.  Can  add 
buttered  cracker  crumbs  on  top  if  liked. 

CORN  PUDDING  Helen  M.  Bailey 

Six  ears  corn;  two  eggs;  one-half  pint  milk;  pinch  salt;  pinch 
pepper;  cut  corn  from  cob,  beat  eggs,  and  add  milk,  eggs  and  sea- 
soning to  corn.    Bake  until  light  brown. 

CORN  OYSTERS  Mrs.  E.  S.  Smith 

Mix  one  pint  of  grated  corn;  three  tablespoonfuls  of  milk;  one 
teacup  of  flour;  a  piece  of  butter  the  size  of  an  egg.  Drop  by  des- 
sertspoonfuls into  a  little  hot  butter.    Fry  on  both  sides. 

CORN  CROQUETTES 

One  cupful  of  stewed  or  canned  corn;  one-half  cupful  of  dried 
bread  crumbs ;  one-half  cupful  of  milk ;  one  beaten  egg ;  one  teaspoon- 
ful  of  salt;  one  teaspoonful  of  baking  powder;  one  tablespoonful  of 
flour.  Chop  corn,  mix  with  bread  crumbs,  milk  and  other  ingredients. 
Drop  from  spoon  into  deep  fat  and  fry  until  light  brown. 

ei 


Vegetables 

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GREEN  PEPPERS  STUFFED  WITH  RICE, 
TOMATOES  AND  NUT  MEATS 

Cut  a  slice  from  the  stem  ends  of  six  medium-sized  mild,  green 
peppers;  remove  seeds  and  veins;  parboil  in  boiling  water  eight  min- 
utes. Drain.  Have  ready  one  and  one-half  cups  hot  boiled  rice ;  mix 
with  three-fourths  cup  thick  tomato  puree ;  add  one  cup  chopped  Eng- 
lish walnut  meats.  Season  with  salt,  pepper  and  a  few  grains  of  cay- 
enne; add  one  teaspoonful  each  finely  chopped  parsley  and  chives  or 
onion.  Fill  peppers.  Arrange  on  buttered  dripping  pan;  cover  with 
buttered  cracker  crumbs  and  bake  in  oven  until  heated  through  and 
crumbs  are  brown. 

GREEN  PEPPERS  STUFFED  WITH  ONIONS 

Parboil  six  green  peppers  eight  minutes  (discarding  seeds  and 
veins)  in  boiling  water  to  cover.  Drain,  keep  warm.  Cover  one-half 
dozen  silver  skin  onions  with  boiling  water,  heat  to  boiling  point  and 
drain.  Cover  again,  with  boiling  salted  water  and  cook  until  tender, 
drain  and  finely  chop,  mix  with  one  cup  soft  bread  crumbs,  add  three 
tablespoonfuls  melted  butter,  season  highly  with  salt,  pepper  and  one- 
half  teaspoonful  finely  chopped  parsley.  Fill  prepared  peppers  (if  too 
dry  add  one  tablespoonful  cream)  with  mixture,  cover  with- buttered 
crumbs,  set  them  in  buttered  gem  pans  and  bake  in  oven  until  peppers 
are  tender  and  crumbs  are  brown. 

GREEN  PEPPERS  STUFFED  WITH  CORN  Mrs.  T.  D.  Caliger 

Select  sweet  green  peppers  of  medium  size ;  cut  a  thick  slice  from 
stem  ends;  remove  seeds  and  veins.  Soak  in  salt  water  one  hour, 
drain,  and  fill  with  following  mixture.  Put  three  cups  of  canned  corn 
into  a  saucepan,  with  two  tablespoonfuls  finely  chopped  green  pep- 
pers, butter  and  one  tablespoonful  of  onion  juice.  Simmer  slowly 
fifteen  minutes,  stirring  often  to  prevent  burning.  Cover  tops  of  pep- 
pers with  buttered  bread  crumbs,  and  bake  one-half  hour  in  moderate 
oven. 

EGG  PLANT  AND  SHRIMP  Mrs.  Ada  Woods 

Boil  a  whole  egg  plant,  cutting  off  the  stem  end.  When  done 
take  off  skin  and  put  the  inside  to  drain.  Put  a  cup  of  stale  bread 
crumbs,  a  grated  onion,  salt  and  pepper,  tablespoonful  parsley  and  a 
clove  of  garlic  minced  fine,  in  a  skillet  with  two  tablespoonfuls  bacon 
drippings,  and  fry  until  brown ;  add  this  to  the  egg  plant,  put  in  two 
dozen  shrimps,  broken  up,  and  when  all  is  well  mixed  put  in  the  oven 
and  brown. 

FRENCH  FRIED  EGG  PLANT  Mrs.  A.  M.  Cameron 

Prepare  egg  plant  in  the  usual  way;  drain  and  cut  as  you  would 
potatoes  for  French  fry ;  sprinkle  with  salt,  pepper  and  flour ;  place  in 
a  frying  basket  and  fry  strips  until  crisp  and  a  pretty  brown;  drain 
on  brown  paper. 

62 


Vegetables 

iiuiiiiimmiiiiiiimiiimiiiiiiiiimimmiiimiiiiiuuiimuuiimiiiuiuuiiiiiiw 

BAKED  STUFFED  EGG  PLANT 

Cut  slice  from  stem  end ;  reserve  for  cover,  scoop  out  inside,  leav- 
ing a  wall  one-fourth  inch  thick,  sprinkle  inside  with  salt  and  pepper, 
finely  chop  pulp.  Cook  one-half  onion,  finely  chopped,  in  one  table- 
spoonful  butter  three  minutes  without  browning,  add  three  fresh  mush- 
rooms, finely  chopped,  four  tablespoonfuls  finely  chopped  lean  raw 
ham,  season  with  salt,  pepper;  cook  five  minutes,  stirring  constantly. 
Add  egg  plant  pulp,  three-fourths  cup  soft  bread  crumbs,  one-half 
teaspoonful  finely  chopped  parsley.  Mix  well,  refill  shell,  cover  with 
buttered  crumbs.    Bake  in  moderate  oven  forty-five  minutes. 

NEW  STRING  BEANS  Mrs.  W.  D.  Hurlbut 

Cut  two  thin  slices  of  bacon  crosswise  in  narrow  shreds,  using 
shears  for  this  purpose.  Saute  to  a  delicate  brown.  Add  two  cups 
hot,  cooked,  well-drained  string  beans  and  one-half  tablespoonful 
grated  onion  or  onion  juice.  Shake  the  frying  pan  to  thoroughly  mix 
the  ingredients,  season  with  salt  and  pepper.  Turn  into  hot  serving 
dish. 

CREAMED  PEAS  AS  AN  ENTREE  Mrs.  C.  A.  Carscadin 

Cut  with  a  cookie  cutter  a  round  of  bread  from  a  thick  slice,  then 
a  ring  with  a  doughnut  cutter.  Dip  in  melted  butter  and  toast  a  deli- 
cate brown  in  the  oven.    Fill  them  with  peas  in  cream  sauce. 

FRENCH  FRIED  ONIONS  Bertha  Z.  Bishee 

Peel  onions,  slice  and  separate  rings.  Beat  an  egg,  white  and 
yolk  together ;  salt  and  pepper  to  taste  and  stir  in  enough  flour — about 
a  tablespoonful — to  make  a  thin  batter.  Pour  over  the  onion  rings, 
making  sure  that  they  are  well  coated,  and  fry  a  handful  at  a  time 
in  deep  fat,  which  must  be  hot  enough  to  brown  quickly.  Drain  and 
serve  covered  with  a  napkin. 

BAKED  SPANISH  ONION  Alice  Clock 

Three  Spanish  onions;  two  cups  of  fresh  bread  crumbs;  one  pint 
milk;  one  heaping  tablespoonful  butter.  Take  greased  baking  dish. 
Place  alternate  layers  of  sliced  onion,  and  bread  crumbs,  seasoning 
each  layer  with  salt  and  pepper.  When  materials  are  used  up,  pour 
over  the  pint  of  milk ;  and  the  butter  cut  in  small  pieces  is  placed  on 
the  top  last.    Bake  slowly,  until  onion  can  be  pierced  easily. 

SCALLOPED  CABBAGE  Miss  Kennedy 

Cut  one-half  of  boiled  cabbage  in  small  pieces ;  sprinkle  with  salt, 
pepper  and  one  finely  chopped  pimento ;  pour  over  one  and  one-fourth 
cups  thin  white  sauce,  mixed  with  one-third  cup  grated  cheese.  Mix 
well  and  turn  into  a  buttered  baking  dish;  cover  with  buttered  and 
seasoned  cracker  crumbs.  Place  in  oven  and  bake  until  crumbs  are 
brown. 

63 


Vegetables 

■iiiiiiiiiiiiiittiitiiiiiiiiiiiitiiiiiiifiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiitiiiiitiiiiiitiiiititiiiiiiiiiiitaiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiitiiiiiiiiiiiiiiitiitiiiitttiiiiiiiiitiiiiiitiiiiti 

CABBAGE  ROLLS  Mrs.  C.  S.  Junge 

Parboil  in  salt  water  the  large  leaves  of  a  cabbage.  Take  them 
from  the  water  and  place  singly  on  the  cake  board  and  pepper  them. 
Mix  half  and  half,  chopped  beef  and  pork  and  season.  Make  into  rolls 
twice  the  size  of  an  egg.  Round  these  roll  several  cabbage  leaves  and 
fasten  with  tooth  picks.  Place  these  in  the  skillet  with  two  tablespoon- 
fuls  of  bacon  fat  or  lard  with  a  little  butter.  Turn  in  a  small  amount 
of  water  and  cook  covered  over  a  slow  fire.  When  water  cooks  off 
add  more  in  small  quantities  for  nearly  an  hour.  Remove  tooth  picks 
and  serve. 

CAULIFLOWER  AU  GRATIN  Miss  June  Baumgardner 

Boil  cauliflower  until  tender;  separate  so  that  a  flower  will  be  in 
each  ramekin.  Make  a  white  sauce  and  grate  three  tablespoonfuls 
yellow  American  cheese  in  it;  when  the  cheese  is  melted  pour  over 
the  vegetable  in  ramekin,  put  a  few  buttered  bread  crumbs  on  top 
and  put  in  the  oven  to  brown. 

PARSNIP  SAUTE 

Wash  parsnips  and  cook  until  tender  in  boiling  water.  Drain 
and  cover  with  cold  water;  with  the  hands  slip  off  the  skins.  Mash 
and  rub  through  a  strainer.  Season  pulp  with  salt,  pepper  and  butter, 
shape  in  flat  cakes  and  dredge  with  flour.  Saute  a  golden  brown  in 
equal  parts  hot  butter  and  chicken  fat. 

FRIED  SUMMER  SQUASH 

Wash,  wipe  and  cut  tender  squash  in  one-half  inch  slices,  sprinkle 
with  salt,  pepper  and  dredge  with  flour,  dip  in  eggy  then  in  fine  cracker 
crumbs,  repeat  and  fry  in  deep,  hot  fat,  drain  and  serve. 

CREAMED  CELERY  CABBAGE  Mrs.  H.  Clay  Calhoun 

Cut  celery  cabbage  in  inch  lengths,  boil  until  tender  in  salted 
water;  drain  and  pour  over  a  rich  cream  sauce. 

BAKED,  STUFFED  ARTICHOKES  Mrs.  Francis  A.  Sieber 

Six  artichokes;  four  ounces  fat  pork;  two  cups  chopped  mush- 
rooms; two  tablespoonfuls  chopped  shallots;  one  teaspoonful  minced 
parsley;  one  tablespoonful  flour;  one  tablespoonful  butter;  one-half 
cup  spinach  sauce ;  one-half  teaspoonful  salt,  a  little  pepper,  nutmeg ; 
one  cup  broth;  one  glass  white  wine.  Prepare  artichokes,  boil  thirty 
minutes  and  drain.  Mince  pork  and  fry  with  shallots ;  add  mushrooms 
and  parsley  and  simmer  ten  minutes.  Blend  with  it  the  flour  mixed 
with  butter;  add  Spanish  sauce  and  seasoning.  Stuff  artichokes,  and 
tie  each  with  string ;  brown  outside  in  a  little  olive  oil,  add  the  broth 
and  wine.  Cover  and  cook  forty  minutes  in  moderate  oven.  When 
they  are  ready  to  serve  remove  the  strings  and  arrange  on  a  hot 
platter  and  pour  the  sauce  over  them.  Garnish  with  a  whole  mush- 
room on  top  of  each. 

64 


Vegetables 

vfiiiiiiiifiiiiiiiiiiiitiiiiiiiiiiiiiitifiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiitiiiiiiiittiiiiiiiiiiiiitiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiitiiiitiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiia 

MUSHROOMS  Mrs.  H.  P.  E.  Hafer 

Peal  one  pound  fresh  mushrooms.  Fry  in  butter  slowly  for  three- 
quarters  of  an  hour.  Add  two  cups  of  soup  stock  and  one-half  cup  of 
cream  and  thicken  with  flour.    Serve  on  toast. 

STUFFED  MUSHROOMS  Mrs.  K.  Larson 

Brush  twelve  large  mushrooms.  Remove  stems.  Chop  finely,  and 
peel  caps.  Melt  three  tablespoonfuls  butter,  and  one-half  tablespoon- 
ful  finely  chopped  shallot,  and  chopped  stems.  Then  cook  ten  minutes. 
Add  one  and  one-half  tablespoonfuls  of  flour,  chicken  stock  to  mois- 
ten, a  slight  grating  of  nutmeg,  and  one-half  teaspoonful  finely 
chopped  parsley,  salt  and  pepper  to  taste.  Cool  mixture  and  fill 
caps,  well  rounding  over  top.  Cover  with  buttered  cracker  crumbs, 
and  bake  fifteen  minutes  in  a  hot  oven. 

STEWED  MUSHROOMS  Mrs.  E.  R.  Hornig 

Peel  and  wash  mushrooms,  cut  one  or  two  onions  very  fine  and 
stew  in  a  tablespoonful  of  butter,  add  mushrooms,  season  with  pepper 
and  salt  and  sprinkle  over  a  little  flour.  Cook  about  fifteen  minutes 
and  serve  hot. 

STEWED  CUCUMBERS  Mrs.  E.  R.  Hornig 

Pare  and  cut  lengthwise  in  quarters,  remove  seeds.  Put  into  hot 
butter,  or  finely  cut  bacon,  season  with  salt  and  pepper.  Cook  about 
fifteen  minutes  over  a  slow  fire,  or  until  they  appear  glossy.  Add  a 
teaspoonful  vinegar  or  a  little  sour  cream.    Serve  hot. 

FRIED  CUCUMBERS  Mrs.  William  H.  Fahrney 

Peel  and  slice,  medium  thick,  large  cucumbers;  dip  in  batter  and 
cracker  crumbs  and  fry  in  hot  fat  until  brown. 

KOHLRABBI  Mrs.  E.  R.  Hornig 

Take  three  bunches  of  kohlrabbi,  remove  hard  leaves,  strip  ten- 
der leaves  from  their  ribs,  cut  them  up  fine.  Peel  kohlrabbi,  cut  in 
slices  quarter  of  an  inch  thick,  and  add  tender  green  leaves.  Put  on 
to  boil  with  cold  water,  just  enough  to  cover,  until  tender.  Season 
with  pepper  and  salt,  blend  a  teaspoonful  of  flour  with  butter,  add  to 
vegetable,  and  stew  a  few  minutes  longer.    Serve  hot. 


65 


Vegetables 

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66 


SALADS 


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Twould  tempt  the  dying  anchorite  to  eat; 
Back  to  the  world,  hefd  turn  his  weary  soul, 
And  plunge  his  fingers  in  the  salad  bowl." 


TEA  SALAD  Mrs.  Frederick  Dunn 

Upon  a  leaf  of  head  lettuce,  place  a  round  of  boiled  ham.  (One 
slice  of  ham  will  make  two  rounds.)  Then  place  a  thick  slice  of 
tomato ;  and  next  a  half  a  hard  boiled  egg,  cut  crosswise ;  then  a  ring 
of  sweet  green  peppers;  and  over  all  pour  Thousand  Island  dress- 
ing. Garnish  with  parsley  and  radish  rosettes.  Two  such  portions 
served  on  a  salad  plate  makes  an  appetizing  dish,  or  it  can  be  served 
on  a  large  platter  at  the  table,  or  passed. 

PERFECTION  SALAD  Mrs.  Louis  Geyler 

One  envelope  Knox's  sparkling  gelatine;  one-half  cup  cold  water; 
one-half  cup  mild  vinegar;  one  pint  boiling  water;  one  teaspoonful 
salt;  one  cup  finely  shredded  celery;  one  cucumber  chopped  finely; 
one  bunch  radishes  chopped ;  one  green  pepper  chopped ;  one-half  cup 
sugar;  juice  of  one  lemon;  little  onion  juice;  seeds  of  one  pomegran- 
ite.  Soak  gelatine  in  cold  water  five  minutes;  add  vinegar;  lemon 
juice  ;  onion  juice  ;  boiling  water ;  sugar  and  salt.  Strain  and  when  be- 
ginning to  set,  add  ingredients.  Turn  into  ring  mold  and  chill.  Serve 
on  lettuce  leaves,  garnish  with  asparagus  tips  in  center  and  tomatoes 
quartered  around  it.    Use  cooked  mayonnaise  as  dressing. 

CHICKEN  SALAD  Mrs.  Jarvis  Weed 

To  the  white  meat  and  a  very  little  bit  of  the  dark  meat  of  a 
chicken  add  one  cupful  blanched  almonds,  a  cupful  of  celery  and  about 
six  slices  of  Hawaiian  pineapple  shredded.  Cover  with  an  oil  mayon- 
naise and  mix  well. 

FROZEN  FRUIT  SALAD  Mrs.  C.  H.  Bushnell 

Three  cakes  blue  label  cream  cheese ;  one-half  pint  mayonnaise 
dressing;  one  pint  whipped  cream;  one  ten-cent  bottle  maraschino 
cherries ;  one  can  white  cherries ;  one  can  pineapple  cut  fine ;  one-half 
cup  pecan  nuts.  Beat  cheese  to  cream,  mix  with  fruit,  put  in  melon 
mold  and  freeze  about  three  hours.  Serve  on  lettuce  with  mayonnaise. 

67 


Salads 

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FROZEN  SALAD  Mrs.  A.  E.  Kaltenbrun 

Five  eggs  beaten  separately.  One  cup  of  vinegar ;  one  cup  of  milk 
and  cream  mixed ;  one  tablespoonful  butter ;  one-half  teaspoonful  mus- 
tard ;  one-fourth  teaspoonful  salt ;  one  cup  of  sugar.  Cook  until  thick. 
Let  cool  and  add:  two  bottles  whipping  cream,  any  kind  of  fruit — 
preferably  pineapple,  oranges,  peaches,  etc.,  and  freeze  like  a  mousse. 
Baking  powder  can  molds  are  splendid.  Slice  and  serve  with  cherry  on 
lettuce. 

FROZEN  SALAD  Mrs.  Thos.  D.  Caliger 

Melt  one  tablespoonful  butter  and  add  yolks  of  two  eggs,  well 
beaten;  mix  three  and  one-half  tablespoonfuls  flour,  three  tablespoon- 
fuls  sugar,  one  teaspoonful  salt,  one-third  teaspoonful  paprika,  few 
grains  cayenne.  Add  to  the  above  mixture :  Two-thirds  cup  milk;  one- 
third  cup  vinegar.  Cook  same  in  double  boiler  until  thick.  Stir  con- 
stantly ;  when  cooked,  beat  two  minutes  and  chill ;  then  add  two  large 
tablespoonfuls  of  pineapple  juice,  four  cupfuls  of  fruit  cut  fine,  one 
bottle  of  whipped  cream.  Pack  in  ice  and  salt  for  three  hours.  Slice 
and  serve  on  lettuce  leaves. 

HAWAIIAN  SALAD  Mrs.  C.  A.  Jennings 

One  large  or  two  small  heads  of  lettuce;  four  medium  sized 
tomatoes ;  one  alligator  pear.  Place  lettuce  leaves  on  plate  with  two 
or  three  slices  of  tomatoes.  Cover  with  rings  of  alligator  pear  cut 
very  thin.    Serve  with  French  dressing. 

French  Dressing:  Bub  salad  dish  with  bead  of  garlic  (omit  if 
objectionable).  One-half  teaspoonful  salt,  generous  dash  of  paprika, 
four  tablespoonfuls  olive  oil,  one  and  one-half  tablespoonfuls  vinegar. 
This  will  serve  six  people. 

COTTAGE  CHEESE  AND  PRUNE  SALAD  Mrs.  Lyman  Holsey 

One  and  one-fourth  cups  cottage  cheese;  one  and  one-half  dozen 
medium  sized  prunes :  one-fourth  cup  chopped  hickory  nuts ;  one-fourth 
teaspoonful  salt;  dash  paprika.  Wash  prunes.  Remove  pits  and  let 
soak  over  night.  Mix  remaining  ingredients  and  stuff  prunes  with  this 
mixture.    Place  on  lettuce  leaf  and  serve  with  French  dressing. 

FRUIT  SALAD  Belle  Hallen  Molt 

One  can  pineapple  cubed;  one  pound  Malaga  grapes  seeded  and 
cut  in  half ;  one-fourth  pound  pecans ;  one-fourth  pound  marshmallows 
cut  in  half. 

Dressing:  Yolks  of  four  eggs;  one-half  teaspoonful  mustard; 
one-half  teaspoonful  salt :  juice  of  one  lemon ;  one-half  cup  of  cream ; 
boil  in  double  boiler  until  thick  and  smooth.  Let  this  get  cold  and 
add  one-half  pint  whipped  cream  and  pour  over  and  mix  thoroughly 
with  fruit  and  let  stand  in  icebox  four  hours  before  serving,  giving 
the  marshmallows  a  chance  to  become  creamy.  It  will  come  out  like  a 
thick  fluff. 

68 


Salads 

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FRUIT  SALAD  Mrs.  C.  B.  Martin 

Into  a  quart  of  boiling  water,  put  two  packages  of  lemon  jello; 
when  thoroughly  dissolved,  strain;  and  when  cool  mix  in  one  cup  of 
chopped  nuts ;  one  cup  of  green  grapes,  seeded  and  cut  in  half ;  one  cup 
of  sliced  pineapple ;  one-half  cup  pimento ;  two  cups  chopped  cabbage ; 
stir  and  add  to  jello. 

FRUIT  SALAD  Mrs.  J.  Blackburn 

Green  California  grapes  cut  in  half  and  seeded,  a  little  celery  cut 
in  dice,  pecan  nuts  cut  in  halves  and  a  few  quartered  olives.  Mix 
carefully  with  salad  dressing  and  before  serving  add  one-half  cup  of 
cream. 

BEST  EVER  SALAD  Mrs.  Kathryn  M.  Haskell 

One  orange  cut  in  quarters;  one  banana  cut  in  small  oblong 
pieces;  one  small  can  of  pineapple  cut  in  small  pieces;  one-half  cup 
chopped  English  walnuts. 

Dressing:  Two  eggs  beaten  lightly;  one-fourth  cup  pineapple 
juice ;  one-fourth  cup  lemon  juice ;  one-half  cup  sugar ;  cook  until  it 
thickens;  let  get  cold  and  pour  over  fruit. 

TOMATO  STUFFED  WITH 

COTTAGE  CHEESE  AND  ALMONDS  Katherine  Blade 

Peel  nice  ripe  tomatoes ;  scoop  out  the  centers  and  fill  with  cottage 
cheese  and  minced  almonds;  place  a  spoonful  mayonnaise  on  top  and 
sprinkle  minced  almonds  over  the  mayonnaise. 

TOMATO  EN  SURPRISE  Mrs.  J.  E.  Kelly 

Peel  a  nice  large  tomato  and  empty  its  contents ;  take  some  cold 
slaw  and  celery  hashed  up  very  fine  and  mix  it  with  mavonnaise  dress- 
ing ;  and  add  a  pinch  of  salt  and  a  dash  of  paprika.  Mix  well  and  fill 
the  tomato  with  this  mixture.    The  tomatoes  must  be  served  very  cold. 

A  NOVEL  SALAD  DISH  Mrs.  Campbell 

Take  large  and  long  cucumbers,  cut  them  through  the  middle 
lengthwise,  scrape  out  the  inside  and  one  has  a  pretty  green  boat  in 
which  to  serve  the  salad.  This  is  particularly  pretty  with  lobster  or 
shrimp  salad  on  account  of  the  contrast  in  the  color. 

CHRISTMAS  SALAD  Marian  Blade 

Two  large  grapefruit;  one  cup  chopped  celery;  one  cup  chopped 
tart  apples ;  one-half  cup  hickory  nut  meats.  Cut  grapefruit  in  small 
pieces,  being  careful  to  remove  all  partitions  and  tough  parts.  Drain 
off  juice,  add  celery,  apples,  nuts  and  mayonnaise.  Toss  together 
and  serve  on  small  leaves  of  cabbage.  Garnish  with  round  pieces  of 
pimentos  to  resemble  holly  berries  and  pieces  of  green  pepper  cut  to 
resemble  holly  leaves. 

69 


Salads 

■niiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiniitiiiiiiiiiiniiiiiiitiiiiiiiniiiiiitiiiiiiiiHiitiiiiiiiitiiiiiiiiii iiiiiimiiiiiiii iiiiiiiiiiiiiiiiiiiiiiiiiiimiiiii 

DATE  AND  PINEAPPLE  SALAD  Mrs.  Lyman 

One  pound  dates ;  four  slices  pineapple ;  one  cup  nut  meats.  Wash 
the  dates  and  steam  for  five  minutes,  dry  in  oven.  Cut  in  half  re- 
moving the  seed.  Chop  nut  meats.  Cut  pineapple  into  small  cubes 
and  mix  with  nut  meats.  Marinate  with  French  dressing  and  stuff 
dates  with  mixture.    Serve  on  lettuce  leaf  with  Mayonnaise  dressing. 

NEAPOLITAN  SALAD  Mrs.  Lyman  Holsey 

Two  cups  of  cottage  cheese;  one-half  cum  cream;  one-half  tea- 
spoonful  salt.  Mix  cheese  with  cream  and  salt.  Color  one-third  of 
mixture  with  beet  juice,  pink.  Mold  in  brick  shaped  tin  which  has 
been  dipped  in  very  cold  water.  Put  in  a  layer  of  white,  then  the  pink, 
then  white.  Chill  thoroughly  before  turning  out.  Slice  with  very 
sharp  knife  dipped  in  hot  water.    Serve  on  lettuce  leaves. 

ANCHOVIE  BONNES-BOUCHES  Mrs.  Trumen 

Fillet  some  anchovies,  cut  them  into  thin  strips,  and  put  them  on  a 
dish  with  some  shredded  lettuce  leaves,  small  radishes,  some  capers, 
thin  slices  of  lemon  and  chopped  parsley.  Arrange  all  tastefully, 
season  with  lemon  juice  mixed  with  salad  oil,  garnish  with  stoned 
olives  and  the  yolks  and  the  whites  of  hard  boiled  eggs. 

CUCUMBER  SALAD  Mrs.  J.  T.  Brown 

One  cucumber  cut  very  fine;  one  can  grated  pineapple;  juice  of 
four  lemons ;  sugar  to  taste  ;  two  tablespoonfuls  of  gelatine.  Cook  the 
gelatine  in  a  little  water ;  then  add  the  juice  of  pineapple  and  lemons ; 
when  it  begins  to  set  add  the  cucumber  and  pineapple.  Put  in  molds, 
serve  with  a  cream  mayonnaise  dressing. 

CUCUMBER  SALAD  Mrs.  Maxwell 

Peel  the  cucumbers,  cut  them  in  thin  slices  without  cutting  the 
slices  off,  thus  giving  the  appearance  of  a  whole  cucumber.  Insert 
in  each  opening  thin  slices  of  radishes  with  the  peel  on,  sliced  to  the 
exact  size  of  the  cucumber.  Chill  thoroughly  and  serve  with  French 
dressing. 

BUTTER  BEAN  SALAD  Mrs.  Lyman 

One  pint  butter  beans  (canned  or  cooked) ;  one  cup  chopped  cel- 
ery ;  one  tablespoonful  finely  chopped  onion ;  one  tablespoonfud  finely 
chopped  green  pepper.  Mix  ingredients  together  lightly.  Garnish 
with  grated  cheese,  and  serve  with  French  dressing. 

CREAM  CHEESE  Mrs.  C.  E.  Ellis 

One  Neuf achatel  cheese ;  one-half  that  quantity  of  butter ;  one 
tablespoonful  cream;  dash  of  tabasco  sauce  or  cayenne  pepper.  Tint 
pink  with  vegetable  coloring ;  roll  in  nuts,  finely  chopped.  Serve  on  a 
lettuce  leaf. 

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Salads 

tlMllllllllIIIilllllllltllltlllllllllllllllllllllltlltlllllllllllltlllllllllllMIIIlllIllltlllllllllllllllllllllllllllllMIIIIIIIIIIIIIIIlIIIIMIIIIIIIIIllllIIIIIIIIIIIIIItllllflllllllllllllllllllfllllllllllllllllllK 

BANANA  SALAD 

Cut  bananas  lengthwise,  roll  them  in  mayonnaise  then  in  ground 
peanuts  and  serve  on  lettuce  leaves. 

NORMANDY  SALAD  Mrs.  Theresa  B.  Orr 

One  can  French  peas  washed  and  strained.  One-half  pound  Eng- 
lish walnuts  cut  the  size  of  the  peas.  Mix  dressing  with  nuts.  Toss 
with  peas  and  serve  on  lettuce  leaves. 

PIQUANT  RAISINS  FOR  SALADS  Mrs.  Lyman 

Carefully  seed  one-half  pound  cluster  raisins.  Rinse  quickly  in 
hot  water  and  drain  well.  Add  one-fourth  cup  cold  water,  let  stand 
one  or  two  hours,  then  simmer,  covered,  until  raisins  begin  to  plump. 
Add  one  tablespoonful  of  Tarragon  vinegar  and  simmer  until  vinegar 
is  absorbed.  Remove  from  fire,  place  tea  towel  under  cover  to  absorb 
moisture  and  let  stand  until  cold.  These  raisins  are  used  as  garnish 
or  component  part  of  salads. 

CABBAGE  SLAW  Mrs.  T.  M.  Butler 

Chop  up  very  fine  one-half  of  medium  sized  cabbage  head,  one 
stalk  of  celery  and  one  sweet  pepper,  salt  to  season,  add  one-half  cup 
of  sugar  and  enough  vinegar  to  moisten  the  mixture. 

POTATO  SALAD 

Four  cupfuls  sliced  boiled  potatoes;  one  small  onion,  chopped; 
one-half  cupful  weak  vinegar;  one  teaspoonful  salt;  one-eighth  tea- 
spoonful  pepper ;  three  tablespoonf uls  olive  oil ;  two  slices  bacon  diced ; 
four  stalks  celery;  chopped  lettuce;  one  tablespoonful  minced  pars- 
ley. Put  onion  in  a  large  bowl,  add  salt  and  vinegar,  and  let  stand 
ten  minutes ;  then  slice  in  the  potatoes  while  still  warm  and  mix  thor- 
oughly. Add  oil,  the  celery  cut  fine,  the  bacon  fried  to  a  crisp,  and 
the  bacon  fat ;  then  the  parsley.  Arrange  on  a  bed  of  lettuce  and  gar- 
nish with  beets  and  hard  cooked  eggs  that  have  been  chopped. 

POTATO  SALAD  Mrs.  Campbell 

Cut  cold  boiled  potatoes  into  dice  and  mix  them  with  two  minced 
raw  onions  and  one  tablespoonful  minced  parsley.  Sprinkle  with 
salt  and  pepper  to  taste,  stir  lightly  together  and  add  one  small  diced 
cucumber  and  a  hard  boiled  egg,  also  diced.  Set  in  ice  box  for  an  hour. 
"When  ready  to  serve,  stir  in  one  cucumber  cut  into  dice  and  mix  with 
two-thirds  cupful  of  salad  dressing.  Garnish  with  hard  boiled  eggs 
and  olives. 

TO  SERVE  WITH  A  SALAD  Mrs.  C.  A.  Carscadin 

Cream  together  one  cake  Blue  Label  Cream  Cheese,  and  one-quar- 
ter pound  or  less  of  Roquefort  cheese ;  fold  into  this  one  bottle  of  cream 
whipped  stiff.    This  will  serve  eight  people. 

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■■iiiiiiiiiiiiitiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaiiiiiiiitiiiiitiiiiitiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiifiiiiiiiiiitiiiiiiiiiiifiiiiiiiiiitiiiitiiiiiiitiiiiiiiiiiiiiii 

HAM  SALAD  Edna  Blade 

Chop  one  cupful  of  cooked  ham  very  fine.  Soak  one  tablespoon- 
ful  of  Knox  gelatine  in  one  tablespoonful  of  cold  water  for  half  an 
hour,  then  dissolve  in  one  cupful  of  hot  water  with  one  teaspoonful 
each  of  onion  juice  and  chopped  parsley.  Add  to  the  ham  and  stir 
occasionally  until  the  mixture  thickens ;  fold  in  one  cupful  of  whipped 
cream  and  add  one-half  saltspoonful  of  paprika.  Form  it  into  little 
basket  shapped  molds  and,  when  set,  partly  fill  each  little  pink  basket 
with  mayonnaise.  Surround  with  tiny  lettuce  leaves  and  simulate 
handles  by  two  arched  plumes  of  parsley.  Placed  on  pretty  plates, 
these  form  a  delectable  decorative  fancy.  If  the  larder  does  not  con- 
tain the  leftover  meat,  a  can  of  deviled  ham  may  be  substituted. 

LOBSTER  SALAD  Mrs.  Campbell 

Take  a  can  of  lobster,  taking  care  to  free  it  from  any  pieces  of 
shell ;  set  it  on  ice  while  you  make  a  good  mayonnaise  dressing  and  set 
that  on  ice  also.  Have  ready  one-half  as  much  celery  as  you  have 
lobster,  cut  into  one-half  inch  lengths;  mix  lobster  meat  and  celery 
together,  sprinkle  with  salt  and  cayenne,  then  stir  in  one  cup  of  may- 
onnaise. Arrange  two  or  three  lettuce  leaves  together  to  form  a  shell 
and  put  two  or  three  teaspoonfuls  of  the  salad  on  each.  Garnish  with 
hard  boiled  eggs  cut  lengthwise. 

OYSTER  SALAD  Miss  Anna  Brennan 

Allow  six  oysters  to  each  person.  Parboil  them  in  their  liquid 
and  drain  at  once.  When  cool  cut  each  one  in  four  pieces.  Break 
tender  young  leaves  of  lettuce  and  mix  in  equal  parts  with  oysters. 
Pour  over  all  the  following  dressing.  Allow  one  egg  to  two  persons. 
Boil  eggs  twenty  minutes.  When  cold  cut  whites  in  slices  and  mix 
with  oysters  and  lettuce.  Mash  yolks  fine  in  deep  bowl  and  add  one 
raw  yolk.  Stir  in  olive  oil  slowly  until  it  is  a  smooth  paste.  Season 
with  lemon  juice,  English  mustard  and  salt.  Add  oil  until  as  thick 
as  cream.    Pour  over  salad. 

DANDELION  SALAD  Mrs.  Maxwell 

Pick  the  young  tender  leaves  of  the  dandelion,  wash  and  lay  in 
ice  water  for  half  an  hour.  Drain,  shake  dry  and  pat  still  drier 
between  the  folds  of  a  napkin.  Turn  into  a  chilled  bowl,  cover  with  a 
French  dressing,  turn  the  greens  over  and  over  in  this  and  send  at 
once  to  the  table. 

TOMATO  JELLY  Mrs.  A.  Donald  Campbell 

Cook,  for  twenty  minutes,  two  cups  of  tomatoes,  with  slice  of 
onion ;  one  teaspoonful  salt ;  dash  of  pepper ;  strain  and  add  one  table- 
spoonful  Knox  gelatine,  which  has  already  been  soaked  in  cold  water. 
Stir  all  until  gelatine  is  entirely  dissolved;  then  pour  in  a  ring  mold 
that  has  been  dipped  in  cold  water.  When  ready  to  serve  turn  out  on 
a  bed  of  lettuce  leaves  and  fill  center  with  chopped  celery  well  mixed 
with  mayonnaise. 

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IllllllllllllllllllllllllllllllllllltlllllllllllllllllllllllllllllllllllllllllllllllllllltllllllllllllllllllllilllllllllllllllllllllllllllllllllltltllllllllllllllllllillllttllllllllUIIIIIIIIIIlllIlltlllttltlllltlllll 

SALAD  DRESSING  Mrs.  H.  P.  Sieh 

One-half  cup  olive  oil;  one  teaspoonful  paprika;  one  teaspoonful 
Worcestershire  sauce ;  a  pinch  mustard ;  one-half  cup  sugar ;  one-third 
teaspoonful  salt.  Mix  all  together  well  and  add  vinegar  until  the  right 
consistency. 

SALAD  DRESSING  Mrs.  E.  Hilliard 

Three  yolks  of  eggs,  one  tablespoonful  sugar,  one-quarter  tea- 
spoonful mustard;  one-tenth  teaspoonful  cayenne  pepper,  one  table- 
spoonful  salt,  one  pint  sweet  oil,  few  drops  at  a  time,  one-quarter  cup 
vinegar,  one-quarter  cup  lemon  juice.    Add  sweet  cream  before  using. 

EXCELLENT  SALAD  DRESSING  Mrs.  Frederick  Dunn 

Two  tablespoonfuls  granulated  sugar;  two  teaspoonfuls  dry  mus- 
tard ;  little  red  pepper ;  eight  yolks  eggs ;  eight  tablespoonfuls  vinegar ; 
two  teaspoonfuls  salt ;  two  teaspoonfuls  butter.  Cook  in  double  boiler 
five  minutes ;  when  cold  add  one  cup  chopped  pecan  nuts  or  blanched 
almonds,  twenty-four  chopped  marshmallows,  two  cups  whipped 
cream.  Pour  over  apricots  or  fruit  salad.  Garnish  with  maraschino 
cherries.    This  serves  sixteen  persons. 

CREAM  SALAD  DRESSING  Mrs.  N.  A.  Flanders 

Two  tablespoonfuls  butter;  two  tablespoonfuls  sugar;  two  eggs; 
one-half  cup  whipped  cream;  one-half  teaspoonful  salt;  one-half  tea- 
spoonful mustard  (together);  one-eighth  cayenne  pepper;  one-fourth 
cup  vinegar.  Mix  sugar,  salt  and  mustard  together  in  small  pot,  add 
vinegar  and  put  on  fire  to  heat.  Beat  eggs  very  light  in  a  round  bot- 
tomed bowl.  Add  the  vinegar  and  other  ingredients.  Stand  bowl  in  a 
pan  of  hot  water  over  fire,  and  beat  with  a  dover  beater  until  it 
thickens.  Take  the  bowl  out  at  once  and  beat  in  the  butter.  Set  aside 
to  cool.  Add  whipped  cream  before  serving.  (Last  item  not  neces- 
sary.) 

CREAM  SALAD  DRESSING  Mrs.  J.  H.  Shanley 

Four  tablespoonfuls  butter ;  one  tablespoonful  sugar ;  one-half  cup- 
ful vinegar ;  one  tablespoonful  flour ;  one  teaspoonful  each,  salt  and  dry 
mustard ;  one  cupful  milk ;  three  eggs ;  dash  cayenne  pepper.  Let  the 
butter  get  hot;  add  flour  and  stir  until  smooth,  being  careful  not  to 
brown.  Add  milk,  stir,  and  let  boil  up.  Place  saucepan  in  another 
of  hot  water ;  beat  eggs,  salt,  mustard,  add  vinegar  and  stir  into  boil- 
ing mixture.    Continue  stirring  until  it  thickens.    When  cold,  bottle. 

MRS.  LUFF'S  MAYONNAISE 

Yolks  of  three  eggs;  two  teaspoonfuls  mustard;  one  teaspoonful 
salt ;  one  saltspoonful  white  pepper ;  two  tablespoonfuls  salad  oil :  two 
tablespoonfuls  sugar;  one  tablespoonful  flour,  heaping;  one-half  cup 
hot  vinegar;  one  cup  milk  or  cream.  Beaten  whites  added  last.  Put 
in  double  boiler  and  stir  until  it  begins  to  thicken.  Take  it  off  stove 
and  beat  until  cool. 

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■lllllllllllllllllllllllllllllllllltlllllllllllllllllllJIIltlllllllllllllllllllllllllllllllllllltlllllllllllllllllllllllllllltllllltllllllllllllltllllllltllllllllllllllllllllllllllllllllluiltlllllllllllllllllllllllll 

FRUIT  SALAD  DRESSING  Mrs.  A.  R.  Swickheimar 

Butter  size  of  an  egg;  three  eggs;  juice  of  two  oranges;  juice 
of  one  lemon;  one-half  can  pineapple  juice;  one-half  cup  sugar;  one- 
third  spoonful  dry  mustard;  one  teaspoonful  flour.  Cook  in  double 
boiler  until  thick ;  set  aside  to  cool ;  add  one  cup  of  cream,  whipped. 

FRUIT  SALAD  DRESSING  Mrs.  Frank  Sessions 

Yolks  of  two  eggs,  well  beaten;  two  tablespoonfuls  each  of  oil, 
vinegar  and  sugar;  one-half  teaspoonful  salt  and  dash  of  paprika. 
Put  in  bowl  over  the  teakettle,  beat  until  cool.  Just  before  serving 
add  the  beaten  whites  and  a  little  cream. 

FRUIT  DRESSING  Mrs.  A.  E.  Kaltenbrun 

To  the  juice  of  one  can  of  pineapple  add :  one  tablespoonful  flour ; 
one-half  cup  sugar ;  a  pinch  of  salt ;  tablespoonful  butter.  Cook  until 
creamy,  let  cool  and  add  one  bottle  of  whipped  cream,  one-half  pound 
of  dates  and  marshmallows.    Serve  on  fruit. 

FRUIT  SALAD  DRESSING  Mrs.  T.  M.  Butler 

Two  eggs,  well  beaten,  add  one  cup  of  sugar;  one-half  cup  of 
pineapple  juice,  one-fourth  cup  of  lemon  juice  or  juice  of  one  lemon. 
Place  in  double  boiler  and  cook  until  creamy  and  thick.  Let  it  cool 
and  just  before  serving  whip  one-half  pint  of  cream  and  stir  in  the 
sauce. 

SALAD  DRESSING  Mrs.  W.  H.  Muschlet 

One  heaping  teaspoonful  flour;  one  heaping  teaspoonful  Colemans 
mustard ;  one-half  cup  granulated  sugar ;  one  teaspoonful  salt ;  mix  all 
together.  Yolks  of  three  eggs;  one-half  cup  vinegar;  one  cup  cream 
or  cream  and  milk ;  large  lump  butter ;  little  paprika.  Cook  in  double 
boiler  until  thickened.    Before  getting  cold  stir  in  the  beaten  whites. 

ITALIAN  SALAD  DRESSING  Mrs.  Theresa  B.  Orr 

Yolks  of  three  eggs  boiled  hard  and  mashed  fine.  One  small 
spoonful  salt;  one  small  spoonful  mustard;  a  little  cayenne  pepper; 
one  saltspoonf ul  of  powdered  sugar :  four  tablespoonfuls  olive  oil ;  one 
tablespoonful  lemon  juice;  one  tablespoonful  vinegar.  Do  not  let 
come  to  boil  but  stir  constantly. 

SOUR  CREAM  SALAD  DRESSING  Mrs.  A.  R.  Swickheimar 

Three  eggs  beaten  with  one  cup  sour  cream;  two  tablespoonfuls 
sugar ;  one-half  teaspoonful  mustard ;  one-half  cup  vinegar ;  one  table- 
spoonful flour.  Cook  in  double  boiler;  when  cold,  add  one-third  cup 
olive  oil. 

THOUSAND  ISLAND  DRESSING  Mrs.  Carolyn  Chandler 

To  a  foundation  of  either  boiled  dressing  or  mayonnaise,  add: 
Chili  sauce,  catsup,  hard  boiled  egg  and  green  olives.  Serve  on  either 
lettuce  hearts  or  French  endive. 

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Salads 

iniiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiimitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiii iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Hiiiiifiiiiiiiiiiiiiiiiimimiiiiiiiiiiiiiiiiiiiiiimi 

THOUSAND  ISLAND  DRESSING  Mrs.  F.  B.  Woodland 

Three  tablespoonfuls  mayonnaise  dressing;  one  tablespoonful  Tar- 
ragon vinegar ;  two  tablespoonfuls  chili  sauce ;  one  tablespoonful  cream ; 
a  little  dash  salt,  pepper  and  paprika;  dash  English  mustard;  and 
some  chopped  chives  or  onions. 

MRS.  PHELPS'  THOUSAND  ISLAND 

SALAD  DRESSING  Mrs.  B.  Lewis  Phelps 

Rub  the  bowl  with  garlic ;  two  tablespoonfuls  cooked  salad  dress- 
ing, cream  this  with  one  tablespoonful  chives,  cut  fine;  one  table- 
spoonful green  pepper  and  one  of  red  peppers,  both  cut  fine ;  one  table- 
spoonful roquefort  cheese ;  four  tablespoonfuls  home  made  chili  sauce. 

COOKED  SALAD  DRESSING  Mrs.  H.  D.  Sheldon 

One-half  tablespoonful  salt;  one-half  tablespoonful  flour;  two 
tablespoonfuls  sugar;  one  teaspoonful  dry  mustard,  little  cayenne 
pepper;  yolks  of  two  eggs;  three-fourths  cup  milk;  one-fourth  cup 
vinegar;  butter  size  of  egg.  Mix  all  dry  materials,  then  add  eggs 
well  beaten ;  butter,  milk  and  vinegar.  Cook  until  thick,  stirring  con- 
stantly.   Thin  with  cream. 

BOILED  DRESSING  Mrs.  Arthur  Hammer 

One  teaspoonful  each  of  mustard  and  sugar;  two  teaspoonfuls 
flour;  one-half  teaspoonful  salt;  one-eighth  teaspoonful  paprika;  one 
egg  and  one  cup  of  milk.  Have  butter  the  size  of  an  egg  hot  in  a 
spider ;  have  the  above .  ingredients  thoroughly  mixed  and  put  in 
the  hot  butter,  stirring  constantly  until  thick.  Add  vinegar  and  lemon 
to  taste  and  beat  until  smooth. 

WALTHAM  SALAD  DRESSING  B.  C.  Hansen 

One  cup  of  sour  cream;  two  egg  yolks;  one-fourth  cup  vinegar; 
two  teaspoonfuls  salt;  two  teaspoonfuls  sugar;  one  teaspoonful  mus- 
tard; one-eighth  teaspoonful  pepper.  To  cream,  add  egg  yolks, 
slightly  beaten,  vinegar  and  remaining  ingredients,  thoroughly  mixed. 
Cook  in  double  boiler,  stirring  constantly,  until  mixture  thickens. 

ROQUEFORT  CHEESE  DRESSING  Mrs.  A.  E.  Kaltenbrun 

Take  a  ripe  piece  of  cheese,  cream  with  a  fork  and  add  cream  or 
vinegar  until  it  makes  a  paste.  Add  oil  and  vinegar,  salt  and  paprika 
as  for  French  dressing. 

CHEESE  MAYONNAISE 

Half  a  cream  cheese;  four  tablespoonfuls  of  olive  oil;  one  table- 
spoonful of  vinegar;  one  teaspoonful  of  salt;  dash  of  cayenne.  Rub 
the  cheese  to  a  paste  with  the  olive  oil,  seasonings  and  vinegar  until  it 
is  thick  like  an  egg  mayonnaise.  To  some  the  flavor  of  oil  is  un- 
pleasant, but  a  very  good  mayonnaise  can  be  made  without  oil,  pro- 
vided you  use  two  eggs  instead  of  the  one  egg  yolk  ordinarily  required. 

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76 


PIES 


No  soil  upon  earth  is  so  dear  to  our  eyes 

As  the  soil  we  first  stirred  in  terrestrial  pies." 


PIE  CRUST  UNFAILING  Mrs.  H.  S.  Mount 

One  cup  flour;  two  tablespoonfuls  of  lard;  three  tablespoonfuls 
of  boiling  water;  pinch  salt;  baking  powder  enough  to  cover  the  end 
of  silver  knife.  Put  lard  into  water.  Beat  well;  then  add  to  dry 
ingredients,  and  roll  out. 

PIE  CRUST  Anna  May  Price 

One  cup  shortening;  one-half  cup  boiling  water;  cream.  Two 
cups  sifted  flour  and  two  level  teaspoonfuls  baking  powder. 

PIE  CRUST  Mrs.  N.  L.  Hurlbut 

One  cup  flour;  two  heaping  tablespoonfuls  lard;  pinch  salt;  one 
teaspoonful  baking  powder.  Cold  water  enough  to  make  dough. 
Handle  as  little  as  possible. 

LEMON  CREAM  PIE  Mrs.  Becker 

Bake  crust  separate.  One  heaping  tablespoonful  lard;  one-half 
cup  flour;  two  tablespoonfuls  water;  one-fourth  teaspoonful  salt. 
Filling:  Two  cups  water;  juice  of  one  lemon;  yolks  of  two  eggs; 
twc  tablespoonfuls  corn  starch ;  one-half  cup  sugar ;  pinch  of  salt.  Boil 
filling  separate  and  when  cool  fill  in  baked  crust.  Beat  whites  of  eggs 
with  two  tablespoonfuls  sugar  and  put  on  the  top. 

LEMON  PIE 

Juice  of  three  lemons ;  three  eggs ;  pint  milk ;  one-half  cup  sugar ; 
one-fourth  cup  rolled  crackers ;  one  lemon  rind. 

LEMON  CREAM  PIE  Mrs.  Willet  Wanzer 

Bake  the  crust,  then  fill  with  the  following :  One  cup  sugar ;  one 
lemon  juice  and  peel;  three  egg  whites  saved  for  frosting;  three 
heaping  teaspoonfuls  flour  stirred  up  in  a  little  cold  water;  one  tea- 
cup boiling  water;  mix  together  and  boil  up.  Then  place  in  baked 
crust.  Stir  whites  of  eggs  until  thick.  Add  about  one-half  cup  sugar, 
a  little  at  a  time.    Then  place  on  pie  and  brown  slightly. 

77 


Pies 

ntniiiiiiiiiiiiiiitiiiiiiiitiiiiiiiiiitiiiiiiiiiiiiiiiiiitiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiitiiiiitiiiiifiiiiiiiiiitiittittiiiiiiiiiitiiiiiitiiitiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiititiiiiiiitiiiitiitiintiifiit 

LEMON  CREAM  PIE  Mrs.  H.  Clay  Calhoun 

One  cupful  granulated  sugar;  one  tablespoonful  butter,  creamed; 
two  tablespoonf uls  flour ;  juice  of  one  large  lemon ;  yolks  of  two  eggs ; 
one  cupful  milk ;  stir  all  together  and  fold  the  stiffly  beaten  whites  of 
the  two  eggs  in  last. 

LEMON  PIE  Mrs.  R.  F.  Morrow 

One  lemon;  one-half  orange;  one  cup  sugar;  yolks  three  eggs; 
one  cup  water;  one  tablespoonful  (heaping)  flour;  one  lump  butter; 
beat  all  together  and  cook  until  thick  custard.  Put  into  crust;  with 
whites  beat  stiff  one  spoonful  sugar. 

FLAT  CUSTARD  PIE  Mrs.  Earl  Combs 

Four  eggs  beaten;  one  quart  of  milk;  two  tablespoonf  uls  flour; 
one  pinch  salt;  one  tablespoonful  butter;  put  in  hot  pan.  Then  pour 
custard  and  bake  about  twenty  minutes.  When  done  put  creamed 
sugar  on  top  while  hot.  Creamed  sugar.  One  cup  powdered  sugar; 
two  tablespoonf  uls  butter;  one  teaspoonful  vanilla;  cream  all  together. 

CRANBERRY  PIE  Mrs.  Harry  M.  Boon 

One  pint  cranberries;  one-half  cup  raisins.  Wash  and  cut  up 
raisins,  put  with  cranberries  with  a  small  cup  of  sugar;  cook  and 
when  soft  put  in  pie  crust. 

BOSTON  CREAM  PIE  Mrs.  J.  G.  Sherer 

Two  cups  milk ;  three-fourths  cup  sugar ;  three-fourths  cup  cocoa- 
nut  ;  pinch  salt.  Put  in  double  boiler  and  heat.  Teaspoonful  vanilla ; 
three  tablespoonf  uls  corn  starch  dissolved  in  a  little  milk;  beaten 
whites  of  four  eggs  last ;  then  beat  steadily.  Bake  crust  first.  Beat  a 
bottle  of  cream  until  stiff;  sweeten  it  with  three  tablespoonfuls  of 
powdered  sugar  and  a  teaspoonful  vanilla  and  spread  on  pie. 

CREAM  PIE  Mrs.  Willet  Wanzer 

Two  egg  yolks ;  four  heaping  teaspoonfuls  sugar ;  two  cups  milk ; 
one-half  tablespoonful  butter;  three  even  tablespoonfuls  corn  starch; 
one  teaspoonful  vanilla.  Cook  in  double  boiler  until  it  thickens.  Then 
spread  on  the  baked  pie  crust,  and  put  the  whites  beaten  with  sugar 
added  on  top,  and  brown  slightly.  To  be  eaten  cold.  Chocolate 
added  makes  a  very  delicious  pie. 

BUTTER  SCOTCH  PIE  Mrs.  William  Molt 

Make  and  bake  crust  first,  before  adding  filling.  One  cup  light 
brown  sugar ;  butter  size  of  an  egg ;  one  tablespoonful  flour ;  pinch  of 
salt;  mix  thoroughly,  then  add  one  cup  of  milk  and  boil  in  double 
boiler  until  thick;  then  add  beaten  yolks  of  two  eggs.  Add  to  the 
baked  crust ;  beat  whites  of  the  two  eggs  stiff,  with  a  little  sugar  and 
brown  slightly  in  oven. 

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CREAM  PIE  Mrs.  T.  M.  Butler 

One  egg,  one  tablespoonful  of  flour,  three-fourths  cup  of  sugar, 
butter  size  of  a  walnut,  one  pint  of  milk.  Stir  constantly  while  cook- 
ing until  thickened  and  fill  previously  baked  crust  and  sprinkle  over 
with  cocoanut  and  nutmeg. 

BUTTER-SCOTCH  PIE  Mrs.  P.  D.  Swigart 

One  and  one-half  ounces  butter;  three-fourths  cup  light  brown 
sugar;  two  eggs;  one  and  one-half  cups  sweet  milk.  Put  butter  in 
pan,  mix  in  brown  sugar,  stirring  constantly  until  caramel  color,  then 
add  milk  and  boil  until  sugar  is  melted.  Separate  the  yolks  from 
whites,  add  to  yolks  one-half  cup  flour  and  one  teaspoonful  corn 
starch.  Add  enough  water  to  make  a  thick  paste,  stir  into  ready 
baked  pie  crust,  put  whites  to  which  sugar  has  been  added  on  top  and 
brown.  Instead  of  whites  of  egg  for  top  of  pie,  whipped  cream  may 
be  substituted. 

BUTTER-SCOTCH  PIE  Mrs.  Earl  Combs 

One-half  cup  brown  sugar;  one-half  cup  white  sugar;  two  yolks 
of  eggs;  two  tablespoonfuls  flour;  one  large  cup  milk;  two  table- 
spoonfuls  butter;  dissolve  sugar  and  butter  with  a  small  amount  of 
milk;  and  let  boil  until  it  threads  a  little.  Mix  flour  with  a  little 
water  to  thin  paste  and  then  add  milk  and  yolks  of  eggs.  Stir  all 
together  and  boil  until  smooth,  thick  paste.  Put  in  baked  crust.  Whip 
whites,  put  in  little  sugar,  and  put  on  top.     Bake  a  golden  brown. 

FILLING  FOR  PUMPKIN  PIE  Mrs.  W.  H.  Hart 

One  scant  cupful  sugar  beaten  into  two  eggs;  one  teaspoonful 
flour ;  two  heaping  tablespoonfuls  of  cooked  pumpkin ;  spices  to  suit 
taste;  one  and  one-half  cupfuls  of  sweet  milk.  Mix  in  order  given; 
this  makes  one  large  pie.  When  done  and  before  serving,  spread  the 
top  with  whipped  cream ;  nuts  can  also  be  added. 

BLUEBERRY  PIE  Mrs.  C.  S.  Junge 

One  cup  of  flour ;  two  heaping  tablespoonfuls  of  lard ;  three  table- 
spoonfuls of  sour  cream.  Mix  lightly  into  crust.  Sprinkle  a  layer  of 
flour  in  lower  crust  and  fill  with  berries.  Sprinkle  over  them  two 
tablespoonfuls  of  flour  and  a  cup  and  a  half  of  sugar.  Put  in  two 
tablespoonfuls  of  water  and  add  upper  crust.  Heat  stones  of  cooker 
fifteen  minutes  beginning  as  you  begin  your  pie.  Bake  pie  forty 
minutes. 

SOUR  CREAM  PIE  Mrs.  H.  Freeman 

One  cup  sour  cream;  one  cup  sugar;  one-half  cup  seeded  raisins, 
chopped  fine;  yolks  two  eggs;  one-half  teaspoonful  cloves,  and  cinna- 
mon. Mix  one  teaspoonful  flour  with  sugar ;  spread  on  the  pie  after  it 
is  baked,  whites  of  two  eggs  beaten  to  a  froth,  stiff,  with  two  table- 
spoonfuls sugar.  Set  in  oven  and  brown  slightly.  Cream  must  be 
sour. 

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MOCK  CHERRY  PIE  Belle  Shaw 

One  cup  cranberries,  split  lengthwise  (work  out  seeds) ;  one-half 
cup  raisins  chopped  fine;  one  cup  sugar  with  one  tablespoonful  flour 
mixed  with  it.  Mix  all  together;  pour  in  one-half  cup  boiling  water; 
add  one  teaspoonful  vanilla.    Bake  between  rich  crusts. 

PUMPKIN  PIE  Mrs.  Max  Mauermann 

One  cup  pumpkin;  one-fourth  cup  of  sugar;  one-half  teaspoonful 
salt;  one-fourth  teaspoonful  cinnamon;  one-fourth  teaspoonful  mace; 
one-half  teaspoonful  vanilla ;  one  egg  and  one  yolk,  beaten  separately, 
and  whites  added  last ;  one-half  cup  milk ;  one-fourth  cup  cream ;  one 
tablespoonful  corn  starch.    Bake  in  plain  pastry  until  set. 

RICE  RAISIN  PIE  Mrs.  C.  A.  Carscadin 

Boil  one  cup  of  raisins  in  one  cup  of  water  for  five  minutes ;  then 
add  three  tablespoonfuls  boiled  rice  and  one  cup  of  sugar.  Boil 
another  five  minutes  and  add  a  tablespoonful  butter  and  bake  in  two 
crusts. 

DUTCH  APPLE  PIE  Mrs.  H.  Abells 

Line  pie  plate  with  crust  and  fill  with  quartered  apples.  Add 
to  one  cup  of  sugar,  one  large  tablespoonful  of  flour  and  stir  into  one 
cup  of  cream;  pour  over  apples.  Grate  nutmeg  over  all  and  bake 
without  upper  crust. 

SWEET  POTATO  PIE  Mrs.  Earl  Combs 

One  pound  of  sweet  potatoes  mashed ;  two  cups  of  sugar ;  one  cup 
of  cream ;  one-half  cup  butter ;  three  eggs  well  beaten ;  little  nutmeg, 
pinch  of  salt.    Bake  in  crust. 

SWEET  POTATO  PIE  Mrs.  Thomas  D.  Caliger 

Three  medium  sized  potatoes.  Boil  soft  and  mash  fine.  Mix  with 
it  yolks  of  three  eggs ;  sugar,  to  taste ;  one  tablespoonful  butter ;  flavor- 
ing, nutmeg  and  vanilla  to  taste.  Whip  whites  of  eggs,  and  add  small 
portion  of  ground  citron. 

POTATO  PEE  Mrs.  Charles  T.  Daily 

Four  medium  sized  potatoes;  two  eggs;  one  and  one-half  cups 
milk;  one  cup  sugar;  one  teaspoonful  vanilla;  butter  the  size  of  an 
egg ;  grate  a  little  nutmeg  on  top  of  pie.  Mash  the  potatoes  and  whip 
them  until  light  and  fluffy ;  add  milk  and  run  through  sieve  to  remove 
all  lumps ;  add  other  ingredients ;  put  whole  in  crust  and  cook  slowly 
in  moderate  oven  until  done. 

PRUNE  TARTS  Mrs.  Litson 

Stone  stewed  prunes;  chop  fine;  then  stew  them  in  their  own 
liquor  ten  minutes;  sweeten  and  thicken  with  flour  or  corn  starch. 
When  nearly  cool,  fill  puff  paste  forms  and  pile  high  with  whipped 
cream  and  serve. 

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Pies 

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81 


Pies 

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82 


DESSERTS 


'Among  the  great,  whom  heaven  hath  made  to  shine, 
How  few  have  learned  the  art  of  arts, — to  dine!" 


KISS  TORTE  Mrs.  F.  Dunn 

Six  whites  of  eggs;  two  cups  granulated  sugar;  one  teaspoonful 
vinegar;  one  teaspoonful  vanilla.  Beat  the  whites  of  eggs  to  a  stiff, 
dry  froth ;  add  the  sugar  a  little  at  a  time  and  beat ;  add  the  vanilla 
and  vinegar.  Grease  a  spring  form  pan  and  pour  in  the  mixture. 
Bake  about  one  hour  in  a  slow  oven.  Serve  with  crushed  strawberries 
or  raspberries  and  whipped  cream.  Can  be  baked  in  individual  molds 
and  the  centers  filled  with  berries,  etc.  Very  delicious.  Bake  forty 
minutes  in  a  slow  oven. 

KISS  TORTE  Mrs.  Harry  M.  Boon 

Three  egg  whites  beaten  very  stiff;  gradually  put  in  above  one 
cup  of  granulated  sugar,  one  teaspoonful  vinegar,  one-half  teaspoon- 
ful vanilla.  Bake  in  a  very  light  warm  oven  in  two  layers.  Fill  with 
one  quart  ice  cream,  whip  cream  on  top,  use  berries  if  you  desire,  with 
cream.    Serves  four  or  five  people.    Recipe  can  be  doubled. 

CHERRY  TORTE  Mrs.  H.  S.  Mount 

Thicken  cherries  with  corn  starch.  Torte:  Two  tablespoonfuls 
butter;  two  tablespoonfuls  sugar;  one  yolk  egg.  Work  little  by  little 
into  above  mixture  one  cup  of  flour;  put  in  pie  tin  and  fill  with 
cherries.    Bake  in  oven  twenty  minutes. 

DATE  TORTE  Mrs.  W.  F.  Barnard 

One  cupful  sugar;  three  eggs;  one  cup  sliced  date;  one  cup  sliced 
nut  meats;  three  tablespoonfuls  flour;  one-half  teaspoonful  salt;  one 
teaspoonful  baking  powder.  Bake  about  one  hour.  Serve  with 
whipped  cream. 


PINEAPPLE  CREAM  Mrs.  C.  S.  Junge 

One  cup  whipped  cream;  fifteen  marshmallows  cut  into  quarter 
inch  squares ;  four  slices  pineapple  cut  into  this  mixture  and  let  stand 
on  ice  for  two  hours.  Bananas  or  prunes  may  be  used  this  same 
way. 

83 


Desserts 

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PINEAPPLE  BAVARIAN  CREAM  Mrs.  C.  S.  Junge 

One  tablespoonful  Knox  gelatin;  one  quarter  cup  cold  water; 
one-half  can  grated  pineapple ;  one-quarter  cup  sugar ;  one-half  table- 
spoonful  lemon  juice;  one  and  one-half  cups  whipped  cream.  Soak 
gelatin  in  the  cold  water.  Heat  pineapple  and  add  sugar,  lemon  juice 
and  gelatin.  Chill  in  pan  of  ice  water,  stirring  constantly.  When  it 
begins  to  thicken,  beat  until  frothy.  Fold  in  cream  and  turn  into 
molds.    When  cold  serve  with  maraschino  cherry  on  top. 

PINEAPPLE  MERINGUE  Mrs.  May  F.  Kenfield 

Heat  one  can  of  grated  pineapple  and  one-half  cup  granulated 
sugar  and  when  boiling,  thicken  with  about  two  tablespoonfuls  of 
corn  starch,  dissolved  in  one-fourth  cup  of  water.  Boil  five  minutes. 
Add  juice  of  one-half  lemon  and  three  beaten  egg  yolks.  Remove  and 
cool.  Fill  pastry  shells  and  cover  with  a  meringue,  made  of  three 
whites,  beaten  stiff,  with  eight  tablespoonfuls  powdered  sugar.  Serve 
very  cold. 

PINEAPPLE  SPONGE 

One  small  fresh  pineapple  or  one  and  one-half  pint  can  of  the 
fruit;  one  small  cup  of  sugar;  one-half  package  Knox  gelatine;  one- 
halm  cup  water ;  whites  of  four  eggs.  Soak  gelatine  two  hours  in  one 
and  one-half  cups  water.  Chop  pineapple,  put  it  with  juice  in  a  small 
saucepan  with  sugar  and  the  remainder  of  the  water.  Simmer  ten 
minutes,  add  gelatine,  take  from  fire  immediately  and  strain  (if  you 
prefer  to  leave  the  pineapple  in,  take  out  before  straining)  into  a 
basin.  When  partly  cold,  add  whites  of  eggs  beaten.  Beat  until  mix- 
ture begins  to  thicken.    Serve  with  soft  custard,  flavored  with  wine. 

WHIPPED  CREAM  SECRET  Mrs.  W.  H.  Muschlet 

For  one  pint  whipped  cream  soak  a  scant  tablespoonful  granu- 
lated gelatine  in  enough  water,  cold,  to  barely  cover,  until  soft ;  then 
add  a  small  half  teacupful  of  boiling  water  and  stir  until  the  gelatine 
is  completely  dissolved ;  after  which  add  three-quarters  of  a  cupful  of 
sugar  and  flavoring.  Turn  into  a  bowl  and  beat  it  with  an  egg  beater 
until  it  is  white,  like  marshmallows,  and  begins  to  become  firm.  Just 
as  soon  as  it  has  reached  that  point,  but  before  it  commences  to  grow 
stringy,  beat  it  by  spoonfuls  into  the  cream.  This  will  increase  the 
bulk  of  the  latter,  and  it  will  keep  firm  any  length  of  time. 

SPANISH  CREAM 

Pint  milk  with  one-half  box  Keystone  gelatine  in  double  boiler; 
yolks  of  two  eggs  and  five  tablespoonfuls  sugar  beaten  together  very 
lightly ;  pour  milk,  etc.,  into  egg  mixture ;  then  return  to  double  boiler 
and  stir  constantly.  Beat  whites  of  two  eggs,  pour  mixture  very  grad- 
ually with  same  and  stir  until  cold;  then  add  two  tablespoonfuls 
cream  and  pour  into  mold.  Stand  two  hours  on  ice  before  serving. 
Be  careful  and  have  mold  damp  inside,  but  not  wet,  before  using. 

84 


Desserts 

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DREAM  WHIP  Mrs.  W.  I.  Clock 

One  pint  whipping  cream;  one-half  pound  marshmallows ;  two 
tablespoonfuls  sugar ;  one  teaspoonf ul  vanilla  ;  one-fourth  pound  pecan 
nuts  (other  nuts  can  be  substituted  if  desired).  Cut  the  marshmal- 
lows up  with  scissors,  add  to  stiffly  beaten  cream ;  also  add  sugar  and 
vanilla.  Let  stand  all  one  day.  When  ready  to  serve  place  a  small 
amount  in  glasses,  adding  the  chopped  nuts,  chocolate  sauce  or  any 
fruit  desired.  This  cream  and  marshmallow  combination  can  be 
served  as  the  foundation  of  any  number  of  desserts. 

CHARLOTTE  RUSSE  Katharine  Orr 

One-half  pint  whipping  cream;  one  tablespoonful  Keystone  white 
gelatine;  one-fourth  cup  hot  water;  one-fourth  cup  powdered  sugar; 
whites  of  two  eggs;  flavor  with  vanilla.  Add  gelatine  when  cold  to 
whipped  cream  and  sugar;  then  flavoring  and  well  beaten  whites  of 
eggs.  Pour  over  lady  fingers  and  decorate  top  with  cookies  stand- 
ing up. 

DRESDEN  CHOCOLATE 

One  cup  stale  bread  crumbs;  one-half  grated  chocolate;  two 
tablespoonfuls  sugar ;  one-fourth  teaspoonf  ul  salt.  Put  in  oven  in  but- 
tered tin  until  chocolate  melts.    Serve  with  whipped  cream. 

CHOCOLATE  LADY  FINGER  DESSERT  Mrs.  S.  Friedlander 

Eighteen  large  lady  fingers  divided  in  half  and  put  in  a  pan  flat 
side  up  and  pan  lined  with  waxed  paper.  Melt  two  cakes  Baker 's 
chocolate  (sweet)  in  double  boiler  with  three  tablespoonfuls  water 
and  two  tablespoonfuls  sugar.  Let  cool,  then  add  yolks  of  four  eggs, 
beating  one  at  a  time.  Beat  four  whites  stiff  and  add  to  above  mix- 
ture. Take  layers  of  lady  fingers,  then  one  of  the  chocolate  mixture, 
another  of  lady  fingers  and  so  on,  making  three  layers  of  lady  fingers 
and  two  of  the  chocolate  mixture.  When  ready  to  serve,  whip  two 
bottles  of  cream  and  put  on  top.  Candied  cherries  and  chopped  nuts 
may  be  added  also. 

RIZ  AU  LAIT  Mrs.  R.  Woods 

Boil  one-half  a  cupful  of  rice  in  a  pint  of  water  until  very  tender 
and  creamy.  Add  one  cup  of  milk,  a  small  piece  of  lemon  rind,  a  hand- 
ful currants  and  sugar  to  taste.  Let  cook  slowly  for  fifteen  minutes 
and  remove  from  fire.  Beat  yolk  of  an  egg  in  a  spoonful  of  milk  and 
stir  in  the  rice;  do  not  set  back  on  fire.    Serve  cold. 

PRUNE  SOUFFLE  Mrs.  WiUiam  Molt 

To  one  cup  stewed  prunes,  seeded,  add  three  tablespoonfuls 
sugar;  one-half  teaspoonful  vanilla  and  beaten  whites  of  three  eggs 
folded  in  lightly.  Steam  for  two  hours  in  double  boiler.  (When 
adding  water  to  boiler  be  sure  it  is  boiling  hot.)  Serve  hot  with 
whipped  cream. 

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Desserts 

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MAPLE  CREAM  CUSTARD  Mrs.  Jarvis  Weed 

Three  bottles  cream;  three  eggs  beaten  very  light;  one  cup  pure 
maple  syrup;  put  all  together  in  a  double  boiler  and  stir  constantly 
until  very  smooth.  Line  a  dish  with  lady  fingers  and  pour  the  custard 
over  them ;  put  in  ice  box  and  serve  when  very  cold. 

PEACH  SURPRISE  Mrs.  W.  I.  Clock 

Canned  peaches;  maccarooris;  whipping  cream.  Take  the  juice 
of  peaches  and  add  macaroons  broken  up.  Fill  the  centers  of  halves 
of  peaches  with  this  mixture,  and  serve  with  whipped  cream. 

CARAMEL  CUSTARD  EN  SURPRISE  Mrs.  T.  D.  McMicken 

Caramel  custard  baked  in  individual  molds.  Unmold  on  rounds 
of  sponge  cake  a  little  larger  than  the  custard  molds,  cover  with 
meringue  creamed  with  almond  extract.  Sprinkle  with  sugar  and 
brown.    Decorate  with  blanched  almonds  on  top. 

BLUEBERRY  SHORTCAKE  Mrs.  C.  A.  Jennings 

One-half  cup  butter ;  one  cup  sugar ;  one-half  cup  milk ;  two  eggs ; 
two  and  one-half  cups  flour ;  two  heaping  teaspoonf uls  baking  powder ; 
one  pint  blueberries.  Mix  batter  and  add  berries  last.  Bake  in  muffin 
rings  or  shallow  dripping  pan.    Serve  hot, 

PEACH  SHORTCAKE  Mrs.  W.  N.  Hurlbut 

Two  cups  flour;  four  level  teaspoonf  uls  baking  powder;  half 
teaspoonf  ul  salt;  two  teaspoonf  uls  sugar;  one-third  cup  butter;  three- 
quarters  cup  milk.  Mix  and  sift  flour,  baking  powder,  salt  and  sugar, 
work  in  butter  with  finger  tips,  and  add  milk  gradually.  Toss  on 
floured  board,  divide  in  two  parts,  bake  in  hot  oven  on  large  cake 
tins.  Spilt  and  spread  with  butter.  Sweeten  sliced  peaches  to  taste. 
Crush  slightly,  and  put  between  and  on  top  cf  cakes.  Cover  with 
whipped  cream. 

THORN  APPLES 

Prepare  a  syrup  by  boiling  eight  minutes  two  cups  sugar  and 
three-fourths  cup  of  water.  Wipe,  core  and  pare  eight  apples 
(Greenings).  Drop  apples  into  syrup  as  soon  as  pared.  Cook  slowly 
until  soft  but  not  broken,  skim  syrup  when  necessary.  Drain  from 
syrup,  fill  cavities  with  quince  yelly  and  stick  apples  thickly  with 
blanched,  shredded  and  delicately  toasted  almonds.  Chill  and  serve 
with  cream  as  dessert  or  use  as  a  garnish  with  cold  meats. 

FOOD  FOR  THE  GODS  Mrs.  J.  P.  Nichols 

One  cup  sugar;  one  teaspoonf  ul  baking  powder;  four  tablespoon- 
fuls,  heaping,  cracker  crumbs;  three  eggs,  beaten  separately;  one  cup 
dates;  one  cup  nuts.  Bake  slowly  in  oven.  Serve  with  whipped 
cream. 

86 


(Desserts 

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STRAWBERRY  FOAM  Mrs.  A.  J.  Langan 

One  cup  strawberries,  mashed;  one  cup  sugar;  white  of  one  egg 
beaten  stiff;  whip  all  together  for  ten  minutes,  serve  on  pieces  of 
angel  food  or  sunshine  cake. 

CRUMB  TARTAR  Mrs.  Wm.  J.  Maiden 

One  cupful  sugar;  one  cup  dates,  pitted  and  chopped;  one  cupful 
nuts,  chopped;  two  eggs;  one  tablespoonful  flour;  one  teaspoonful 
baking  powder;  pinch  of  salt.  Mix  eggs,  sugar  and  salt,  then  flour 
and  baking  powder,  adding  the  dates  and  nuts  last.  Bake  in  slow 
oven  and  serve  with  whipped  cream. 

FIGS  AS  A  DESSERT 

Dried  figs  make  a  very  agreeable  dish,  but  they  must  be  prepared 
the  day  before  and  set  away  on  ice.  Soak  them,  simmer  slowly  until 
plump.  Drain  and  pile  in  a  bon-bon  dish.  Serve  with  whipped  cream 
around  the  dish.    Flavor  and  sweeten  with  vanilla. 

HOT  APPLE  DESSERT  DISH  Mrs.  Eustace 

Pare,  quarter,  core  and  slice  five  or  six  large  apples.  Put  these 
in  a  serving  dish  suitable  for  the  oven,  in  layers,  with  seeded  raisins 
and  one  cup  of  sugar.  Cover  and  let  bake  until  apple  is  tender.  Re- 
move the  cover  and  set  marshmallows  over  the  top  of  the  apples,  using 
as  many  as  desired ;  return  dish  to  the  oven,  for  a  minute  only,  to  heat 
the  marshmallows,  and  brown  them  slightly.  Serve  with  or  without 
cream. 


87 


Desserts 

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88 


PUDDINGS 


The  pudding's  proof  does  in  the  eating  lie, 
Success  is  yours,  whichever  rule  you  try." 


FIG  PUDDING  Mrs.  C.  B.  Martin 

One  cup  suet;  one  cup  sugar;  one  cup  milk;  one  cup  of  figs, 
ground;  three  cups  flour;  one-half  teaspoonful  salt;  one  teaspoonful 
each  of  cinnamon  and  baking  powder.    Steam  two  hours. 

STEAMED  FIG  PUDDING  Mary  Roberts 

Three  ounces  beef  suet ;  one-half  ounce  figs,  chopped  fine ;  two  and 
one-third  cups  stale  bread  crumbs;  one-half  cup  milk;  two  eggs;  one 
cup  sugar;  three-fourths  spoonful  salt.  Chop  suet  and  work  with 
hands  until  creamy;  then  add  figs.  Soak  bread  crumbs  in  milk.  Add 
eggs,  well  beaten;  then  sugar  and  salt.  Combine  mixture.  Steam 
three  hours  in  a  buttered  mould.    Serve  with  following  sauce : 

Sauce :  Two  eggs ;  one  cup  powdered  sugar ;  three  tablespoonfuls 
wine;  beat  yolks  until  thick,  add  one-half  of  the  sugar.  Beat  whites 
stiff,  add  remaining  sugar.    Combine,  and  add  wine. 

FIG  PUDDING  Mrs.  W.  K.  Mitchell 

One  cup  suet ;  one  cup  sugar ;  one  cup  milk ;  three  cups  flour ;  one 
cup  figs,  ground;  two  eggs;  one-half  teaspoonful  salt;  one  teaspoonful 
each  of  cinnamon  and  baking  powder.  Mix  all  together  and  steam 
about  two  hours. 

CHOCOLATE  PUDDING  Mrs.  C.  A.  Bowman 

One  pint  of  milk;  two  tablespoonfuls  corn  starch;  one  table- 
spoonful  sugar;  pinch  of  salt.  Boil  until  thick,  add  one  heaping 
teaspoonful  cocoa  dissolved  in  a  little  boiling  water,  and  last  the  stiffly 
beaten  whites  of  two  eggs.  Let  all  cook  one  minute  and  flavor  with 
vanilla. 

CHOCOLATE  PUDDING  Mrs.  J.  L.  Putnam 

One  pint  of  milk;  one  tablespoonful  Baker's  cocoa;  one  table- 
spoonful  corn  starch;  one  egg;  one  and  one-half  cups  sugar.  Heat 
milk  in  double  boiler.  Mix  dry  ingredients  and  beat  in  egg.  Add  to 
scalded  milk.  Boil  fifteen  minutes.  Remove  from  fire  and  whip  with 
egg  beater.    Add  one  teaspoonful  vanilla.    Serve  with  cream. 

89 


Puddings 

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STEAMED  CHOCOLATE  PUDDING  Mrs.  William  H.  Fahrney 

One  and  one-half  tablespoonfuls  butter;  two-thirds  cup  sugar; 
one  egg;  one  cup  milk;  one-half  teaspoonful  salt;  two  and  one- 
fourth  cups  flour;  three  teaspoonfuls  baking  powder;  two  squares  of 
chocolate,  melted.  Steam  in  a  buttered  pudding  mold,  tightly  covered, 
for  two  hours. 

Cream  Sauce:  One-fourth  cup  butter;  one  cup  powdered  sugar; 
stir  until  creamy;  then  add  one  cup  whipped  cream  just  before  serv- 
ing ;  flavor. 

STEAMED  CHOCOLATE  PUDDING  Mrs.  H.  R.  Foster 

Three-fourths  cup  sugar;  one  tablespoon  butter,  creamed.  Two 
eggs;  one-half  cup  milk;  one  and  one-half  cups  sifted  flour;  one  and 
one-half  teaspoonfuls  baking  powder;  two  squares  melted  chocolate, 
or  two  tablespoonfuls  cocoa ;  one  teaspoonful  vanilla.  Steam  one  hour 
and  serve  with  hard  sauce. 

CHOCOLATE  ICE-BOX  PUDDING 

Two  cakes  sweet  chocolate ;  two  tablespoonfuls  boiling  water ;  one- 
fourth  cup  confectioner's  sugar;  yolks  four  eggs;  whites  four  eggs; 
nut  meats;  lady  fingers.  Melt  chocolate  in  top  of  double  boiler;  re- 
move from  range,  add  boiling  water  and  the  yolks  of  eggs  beaten 
until  thick  and  light.  Fold  in  the  stiffly  beaten  whites  of  eggs.  Line 
a  small  pan  (dimensions,  7$x4j}x2J)  with  wax  paper.  Put  in  a  layer 
of  split  lady  fingers  cut  to  fit  and  cover  bottom ;  cover  these  with  half 
of  the  chocolate  mixture ;  sprinkle  with  bits  of  trimmings  of  lady 
fingers  and  nut  meats.  Cover  with  a  layer  of  lady  fingers,  pour  over 
remainder  of  chocolate  mixture,  sprinkle  with  nut  meats  and  chill  in 
refrigerator  twenty-four  hours.    Serve  with  whipped  cream. 

CARAMEL  PUDDING  Mrs.  H.  R.  Foster 

One-half  pint  brown  sugar;  one-half  pint  cold  water;  one-fourth 
box  gelatine;  four  eggs,  whites;  one-half  teaspoonful  vanilla.  Soak 
gelatine  in  one  gill  of  cold  water.  Put  sugar  and  other  gill  of  water  in 
saucepan  and  boil  until  it  becomes  a  thick  syrup.  Add  gelatine  and 
vanilla  and  again  heat  to  boiling  point.  Beat  whites  to  stiff  froth. 
Pour  hot  syrup  on  eggs,  beating  until  cold.  Turn  into  mold  and 
serve  on  flat  dish  with  custard  sauce  made  from  yolks  of  eggs. 

MOLASSES  PUDDING  Mrs.  C.  A.  Carscadin 

One  egg  well  beaten;  two  tablespoonfuls  sugar,  rounded;  one 
tablespoonful  butter,  level ;  one  pinch  salt ;  one-half  cup  molasses ;  one 
and  one-half  cups  flour,  well  sifted;  one  teaspoonful  baking  powder; 
one  teaspoonful  soda,  level,  dissolved  in  one-half  cup  boiling  water. 
Steam  in  buttered  tins  two  hours. 

Sauce :  Two  eggs ;  one-half  cup  sugar ;  pinch  salt ;  half  teaspoon- 
ful vanilla ;  cream  together  and  add  one  cup  of  whipped  cream. 

90 


Paddings 

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ICE-BOX  PUDDING  Katherine  T.  Peck 

Scant  one-fourth  cup  unsalted  butter ;  one  cup  granulated  sugar ; 
cream  together.  Add  yolks  of  three  eggs,  one  at  a  time,  rind  of  one 
lemon,  half ;  and  juice  of  one  lemon.  Beat  the  whites  of  the  three  eggs 
and  add  last.  Place  mixture  alternately  with  lady  fingers,  three  dozen 
lady  fingers  will  serve  eight  people.  Put  oil  paper  in  bottom  of  dish 
to  lift  pudding  out  easily.  Serve  with  whipped  cream.  Place  in  ice- 
box until  thoroughly  chilled.    Can  be  made  the  night  before. 

ICE  BOX  CAKE  Mrs.  J.  F.  Nichols 

One  dozen  lady  fingers ;  one  tablespoonful  sugar ;  three  eggs,  sep- 
arated ;  one  cake  sweet  chocolate.  Melt  chocolate  in  double  boiler  with 
tablespoonful  warm  water.  Add  mixture  of  yolks  of  eggs  and  sugar, 
well  beaten,  a  little  vanilla,  and  lastly  well-beaten  whites  of  eggs. 
Dip  each  lady  finger  in  mixture,  arrange  in  form  which  has  been  wet 
with  cold  water,  and  fill  in.  Place  in  ice  box  over  night.  Serve  with 
whipped  cream. 

ICE  BOX  CAKE  Mrs.  H.  S.  Mount 

Three  cakes  sweet  chocolate,  three  tablespoonfuls  powdered 
sugar,  three  tablespoonfuls  hot  water,  two  dozen  lady  fingers.  Melt 
chocolate,  sugar  and  water  in  double  boiler  and  add  half  beaten  yolks 
of  six  eggs.  Cook  until  thick.  When  cold  add  beaten  whites  of  six 
eggs.  Line  a  mold  with  lady  fingers  and  pour  half  the  mixture  on 
them,  then  fill  with  lady  fingers,  repeating  with  the  chocolate  mixture. 
Made  twenty-four  hours  before  served.  Just  before  serving,  whip 
one-half  pint  cream  and  put  on  top  of  cake.  Grate  a  little  chocolate 
over  all. 

SPONGE  PUDDING  Mrs.  C.  A.  Carscadin 

One-fourth  cup  sugar;  one-half  cup  flour;  one  pint  milk;  one- 
fourth  cup  butter;  five  eggs.  Mix  sugar  and  flour,  and  add  milk  and 
cook  until  thick  and  smooth.  Let  cool,  then  add  butter.  Separate 
egg">,  beat  yolks  until  light  and  fold  into  mixture.  Add  whites  beaten 
stiff,  and  pour  into  buttered  dish.  Stand  dish  in  pan  of  water  and 
bake  in  moderate  oven  one-half  hour. 

Sauce:  One-fourth  cup  butter;  one-half  cup  powdered  sugar; 
four  tablespoonfuls  cream  added  slowly,  one  teaspoonful  vanilla.  Set 
mixture  over  pan  of  boiling  water  until  creamy. 

SUNSHINE  PUDDING  Mrs.  Carscadin 

One-half  cup  flour:  one-fourth  cup  sugar;  one-fourth  butter;  one 
pint  milk ;  five  eggs.  Mix  sugar  and  flour ;  add  milk ;  and  cook  until 
smooth  in  double  boiler.  Take  off  stove  and  add  butter.  Separate 
eggs,  beat  yolks  and  add.  Beat  whites  until  stiff  and  add.  Butter 
pan,  set  in  pan  of  water  and  bake. 

Sauce :  One-fourth  cup  butter ;  one-half  cup  powdered  sugar;  four 
tablespoonfuls  cream,  added  slowly. 

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Puddings 

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DATE  PUDDING  Mrs.  W.  I.  Clock 

One  cupful  sugar;  one  cupful  chopped  nut  meats;  one  cupful 
dates;  two  eggs;  one-half  cupful  milk;  one  tablespoonful  flour  and 
one  teaspoonful  baking  powder.  Bake  twenty  or  thirty  minutes  in 
moderate  oven.  When  baking  the  pudding  raises  beautifully,  but 
when  done  it  falls  in  the  center ;  this  is  the  correct  occurrence. 

PEACH  PUDDING  Mrs.  E.  Oliver 

Butter  pudding  dish.  Slice  six  large  peaches  in  it.  Batter: 
One  cup  sugar;  one  egg;  one  and  one-half  teaspoonfuls  baking  powder; 
butter  size  of  an  egg;  three  tablespoonfuls  of  milk;  flour  enough  to 
make  a  soft  batter.  Pour  over  peaches  and  bake  twenty  minutes. 
Serve  hot,  with  cream. 

CREAM  PUDDING 

One  cup  nut  meats;  one  cup  dates;  cut  very  coarse.  One  table- 
spoonful  bread  crumbs;  one  cup  sugar;  two  eggs,  beaten  separately; 
add  whites  last.  Bake  twenty  minutes  in  slow  oven.  Serve  cold  with 
whipped  cream. 

SOUR  CREAM  PUDDING  Mrs.  William  H.  Fahrney 

One  cup  brown  sugar;  two  eggs;  pinch  of  salt;  one  cup  sour 
cream;  one  teaspoonful  soda;  two  cups  flour;  three-fourths  cup  nuts. 
Bake. 

Sauce:  Cream  one  cup  powdered  sugar  and  one-fourth  cup  but- 
ter; add  one  egg;  one  teaspoonful  vanilla  or  tablespoonful  sherry 
wine. 

APPLE  PUDDING  Miss  Flora  Gill 

One  cup  sugar;  one  cup  flour;  two  eggs;  one-half  cup  of  sweet 
milk;  fill  a  three-pint  baking  dish  with  sliced  apples,  two-thirds  full. 
Add  one-half  cup  of  sugar,  a  little  cinnamon,  and  some  water.  Bake 
until  very  tender.  When  still  very  hot  pour  over  the  top  a  cake  batter 
made  as  follows :  Beat  one  cup  of  sugar  with  yolks  of  two  eggs ;  one 
tablespoonful  soft  butter,  and  milk  and  flour.  Mix  two  heaping  tea- 
spoonfuls  of  baking  powder  with  flour  before  adding  to  the  batter. 
Fold  in  stiffly  beaten  whites  of  the  eggs  and  add  extract  of  vanilla. 
Bake  half  an  hour  in  a  moderate  oven.    Serve  with  prepared  sauce. 

LEMON  PUDDING  Mrs.  W.  I.  Clock 

Mix  three  tablespoonfuls  corn  starch;  three  cups  boiling  water; 
two  cups  sugar ;  two  egg  yolks ;  juice  of  two  lemons,  little  grated  rind 
of  one.  Dissolve  three  tablespoonfuls  of  corn  starch  in  a  little  cold 
water,  add  to  the  boiling  water.  Have  saucepan  in  water  bath.  Add 
sugar  and  lemons,  cook  for  twenty  minutes.  Remove  from  fire  and 
stir  in  beaten  egg  yolks;  set  mixture  in  oven  for  two  minutes  and 
serve  with  cream. 

92 


Puddings 

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SOUR  MILK  BLUEBERRY  PUDDING  Mrs.  C.  S.  Junge 

One-half  cup  sugar;  one-quarter  cup  butter;  cream  these.  Two 
eggs  well  beaten ;  one-half  cup  sour  milk ;  one-half  teaspoonful  soda ; 
one  cup  flour  with  one  cup  blueberries.  Bake  thirty  minutes  and  serve 
with  sauce  made  with  one  cup  of  powdered  sugar  stirred  with  one 
tablespoonful  of  butter  and  flavored  with  vanilla. 

CARROT  PUDDING  Mrs.  P.  D.  Swigart 

One  and  one-half  cups  flour;  one  cup  sugar;  one  cup  suet;  two 
cups  raisins ;  one  cup  grated  sweet  potatoes ;  one  cup  grated  carrots ; 
one  teaspoonful  each  salt  and  soda.  Steam  three  hours ;  put  three 
tablespoonfuls  hot  water  on  soda. 

Sauce :  Two  yolks  of  eggs ;  one  cup  powdered  sugar ;  cream  the 
above.    Last  thing,  add  a  cup  whipped  cream. 

CARROT  PUDDING  Mrs.  Frederick  T.  Hoyt 

One  cup  chopped  raw  carrots;  one  cup  chopped  raw  potatoes; 
one  cup  chopped  suet ;  two  cups  chopped  raisins ;  one  cup  brown  sugar ; 
one  cup  flour;  one  teaspoonful  salt,  cinnamon  and  allspice;  a  little 
nutmeg;  one  teaspoonful  soda  in  about  two  tablespoonfuls  hot  water. 
Mix  well,  put  in  mold,  and  steam  two  and  one-half  hours ;  serve  with 
a  good  pudding  sauce. 

Pudding  Sauce :  One  cup  sugar ;  two  egg  yolks ;  one  cup  sherry 
wine;  beat  all  until  very  light,  add  one  pint  cream,  which  has  been 
whipped  very  stiff. 

PRUNE  PUDDING  Mrs.  Eustace 

"Whites  of  five  eggs  beaten  with  one-half  teaspoonful  of  salt ;  add 
one  cup  of  powdered  sugar  sifted  with  one  even  teaspoonful  cream 
of  tartar.  Add  five  large  cooked  prunes  chopped.  Bake  twenty-two 
minutes  in  ungreased  custard  cups.  Set  in  pan  of  hot  water.  Slow 
oven.    Serve  with  whipped  cream. 

STEAMED  MARMALADE  PUDDING  Mrs.  T.  D.  McMicken 

One  cup  orange  marmalade ;  one-fourth  cup  butter ;  one-third 
teaspoonful  soda ;  two  cups  stale  bread  crumbs.  Dissolve  soda  in  a 
little  hot  water;  combine  marmalade,  one  egg,  butter,  soda,  and  bread 
crumbs.  Pack  in  a  mold.  Steam  one  and  one-half  hours.  Serve  with 
marshmallow  cream. 

GRAHAM  PUDDING  Mrs.  R.  H.  Wheeler 

One  cup  molasses ;  one  cup  sweet  milk ;  two  and  one-half  cups 
graham  flour;  one  cup  Sultana  raisins;  one  saltspoonful  salt;  two 
teaspoonfuls  soda  dissolved  in  warm  water.  Steam  in  pudding  mold 
two  hours. 

Sauce :  One  egg  thoroughly  beaten.  Add  one  cup  pulverized 
sugar;  one  cup  whipped  cream;  one-half  teaspoonful  vanilla. 

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Paddings 

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BROWN  BETTY 

Butter  the  inside  of  a  baking  dish,  cover  the  bottom  with  a  layer 
of  tart  apples,  peeled  and  sliced.  Sprinkle  this  with  sugar  and  cinna- 
mon or  nutmeg  and  put  over  it  a  layer  of  crumbs,  strewing  it  with 
bits  of  butter.  Repeat  the  layers  of  apple  and  crumbs  until  the  dish 
is  full,  making  the  top  crumbs  with  an  extra  quantity  of  butter. 
Cover  the  pudding  dish, .put  it  in  the  oven,  and  bake  slowly  for  twenty 
or  thirty  minutes ;  uncover,  brown  lightly ;  serve  in  the  dish  in  which 
it  was  cooked,  with  either  hard  or  liquid  sauce. 

SURPRISE  PUDDING  Mrs.  C.  E.  Upham 

Four  thin  slices  bread,  buttered  and  cut  in  squares ;  one  egg ;  one- 
third  cup  sugar;  four  tablespoonfuls  molasses;  three  cups  milk;  turn 
all  over  bread.  Let  stand  half  an  hour  and  mash  well  together;  then 
bake  one  and  one-half  hours  slowly.  Be  careful  it  does  not  turn  to 
whey.  If  in  a  shallow  pan,  a  big  hour  is  long  enough.  Sauce :  Beat 
white  of  one  egg,  then  beat  yolk;  mix,  add  one  cupful  sugar,  vanilla, 
and  beat  all  together.    Beating  separately  makes  it  very  frothy. 

CHERRY  PUDDING  Mrs.  P.  D.  Swigart 

One-half  cup  sugar;  one  tablespoonful  butter;  one  egg;  one-half 
cup  milk  or  water ;  one  and  one-half  cups  flour ;  one  and  one-half  tea- 
spoonfuls  baking  powder.  Steam  forty  minutes,  put  cherries  in  cups, 
then  the  batter. 

Sauce:  One  and  one-half  cups  cherry  juice;  one  tablespoonful 
butter;  sweeten;  thicken  with  corn  starch. 

SIMPLE  HASTY  FRUIT  PUDDING  Mrs.  C.  S.  Junge 

One  tablespoonful  butter;  two  tablespoonfuls  sugar;  three  table- 
spoonfuls  flour;  one  teaspoonful  baking  powder;  two  tablespoonfuls 
milk;  one  egg.  Turn  this  mixture  over  sliced  peaches,  bananas, 
oranges,  blueberries,  pineapples  or  plums  and  bake  twenty  minutes  in 
moderate  oven.  Serve  with  cream  or  with  hard  sauce  made  by  rub- 
bing butter  and  sugar  together. 

ECONOMICAL  PUDDING  Mrs.  Minnie  A.  Watkins 

Pill  a  mold  with  dry  pieces  of  cake,  alternating  layers  with 
bananas  that  have  been  scraped  and  cut  lengthwise.  Fill  up  mold  with 
a  boiled  custard  thickened  with  yolks  of  eggs.  Put  on  ice.  Serve  cold 
with  whipped  cream.    Also  serve  toasted  Brazilian  nut  meats  with  it. 

PHILADELPHIA  RICE  PUDDING  Mrs.  B.  Z.  Bisbee 

Wash  well  one-fourth  cup  of  rice.  Put  in  a  baking  dish  with  one 
quart  of  milk,  four  tablespoonfuls  of  sugar,  lump  of  butter  size  of  a 
walnut ;  flavor  to  taste  with  nutmeg  and  cinnamon.  Bake  in  a  very 
slow  oven  four  hours;  when  it  commences  to  brown  on  top  stir  well. 
Serve  cold. 

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Puddings 

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NOONDAY  DESSERT 

FOR  SCHOOL  CHILDREN  Mrs.  Minnie  A.  Watkins 

Hot  steamed  rice  served  with  rich,  canned  peaches,  and  cream, 
either  plain  or  whipped.    Serve  English  walnut  meats  with  same. 

MOTHER'S  RICE  PUDDING  Mrs.  F.  E.  Lyons 

One  quart  milk;  three  tablespoonfuls  rice;  three  tablespoonfuls 
sugar ;  one  teaspoonful  vanilla.  Put  in  a  very  slow  oven  and  bake  from 
two  and  one-half  hours  to  three  hours.  (If  heated  on  top  of  stove 
before  putting  in  oven,  it  will  save  time  baking.) 

HONEYCOMB  PUDDING  Mrs.  C.  A.  Bowman 

One-half  cup  brown  sugar;  one-half  cup  milk;  one  cup  molasses; 
one  teaspoonful  soda;  two  eggs;  tablespoonful  butter;  one  cup  flour. 
Bake  and  serve  with  whipped  cream  or  hard  sauce. 

INDIVIDUAL  PUDDINGS  Miss  Nora  Edmonds 

One-half  cupful  flour;  one-fourth  cupful  sugar;  one-fourth  cupful 
butter ;  one  pint  of  milk  and  five  eggs.  Mix  flour  and  sugar,  add  milk 
and  cook  in  double  boiler  until  smooth.  Remove  from  stove  and  put 
in  butter.  When  cold  add  beaten  yolks  of  eggs  and  fold  in  stiffly 
beaten  whites  last.    Put  in  buttered  pans  and  bake  in  water. 

Sauce:  One-fourth  cupful  butter;  one-half  cupful  powdered 
sugar  and  four  tablespoonfuls  cream  added. 

TAPIOCA  CREAM  Mrs.  A.  H.  Schweizer 

Soak  one  tablespoonful  of  pearl  tapioca  until  soft  in  enough  water 
to  cover  it.  This  will  require  several  hours.  Put  it  into  a  double 
boiler  with  a  cupful  of  water  and  cook  until  the  pearls  are  clear ;  drain 
off  the  water  and  stir  in  half  a  pint  of  grape  juice  heated,  one  table- 
spoonful sugar,  and  cook  ten  minutes  longer.  Serve  with  cream  when 
cold. 

ENGLISH  PUDDING  Mrs.  William  Molt 

One-half  pound  suet;  one  quart  milk;  two  eggs;  one  pound  cur- 
rants; one  pound  raisins;  one  cup  nut  meats,  chopped  fine;  two  tea- 
spoonfuls  baking  powder;  one  teaspoonful  salt  and  flour  enough  to 
make  a  stiff  batter.  Steam  for  four  to  five  hours.  Serve  with  foam 
sauce. 

Foam  Sauce:  White  of  one  egg;  enough  confectionery  sugar  to 
make  stiff  and  enough  hot  water  to  make  it  smooth. 

ORANGE  PUDDING  Mrs.  H.  B.  Rairden 

In  bottom  of  pudding  dish  lay  slices  of  cake ;  cover  with  slices 
of  oranges.  Make  a  custard  of  one  small  cup  sugar ;  one  tablespoonful 
corn  starch ;  one  pint  of  milk  and  a  small  piece  of  butter.  Pour  over 
the  cake  and  oranges  and  bake. 

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Puddings 

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ENGLISH  PUDDING  Miss  J.  Eliza  Ball 

One  cup  molasses;  one-half  cup  sugar;  one-half  cup  butter;  two 
eggs;  one  cup  milk.  Spice  and  fruit.  Flour  enough  to  make  a  stiff 
batter.    Soda  and  cream  of  tartar  or  baking  powder  as  preferred. 

Liquid  Pudding  Sauce :  Beat  one  egg  and  one  cup  of  white  sugar 
to  a  froth.  Make  a  very  thin  batter  with  one  pint  of  water  and 
butter  the  size  of  an  egg.  Pour  butter  boiling  hot  over  egg  and  sugar 
just  as  it  goes  to  the  table. 

CHRISTMAS  PUDDING  Mrs.  Joel  H.  Norton 

Chop  the  meats  from  one  pound  English  walnuts ;  chop  one  pound 
figs;  one  pound  raisins  seeded;  one  cup  suet.  Rub  the  above  well  in 
flour;  grate  one  nutmeg  into  three  cups  flour  and  one  teaspoonful  salt. 
Moisten  with  one  cup  milk.  Dissolve  well  one  teaspoonful  soda  in 
one  cup  molasses,  and  add  last  with  one  tablespoonful  brandy.  Dip 
a  square  of  cloth  in  boiling  water ;  then  quickly  flour  center.  Mold  in 
form  of  a  ball  and  tie  securely  with  string.  Boil  three  or  four  hours 
in  boiling  water  in  very  large  kettle  or  boiler.  Hang  up  to  dry  and 
when  thoroughly  dry  place  in  jar  with  an  apple  to  keep  from  molding. 
Make  a  week  or  two  before  you  wish  to  use  it.  Boil  it  in  boiling  hot 
water  for  one  hour  when  ready  to  use.  Any  sauce  will  do,  but  whipped 
cream  sweetened  with  maple  sugar  is  delicious.  Brandy  can  be 
poured  over  pudding  and  set  on  fire  if  you  wish,  if  served  at  table. 

NUT  PUDDING  Mrs.  R.  E.  P.  Kline 

Two  cups  flour;  one-half  cup  sugar;  two  teaspoonfuls  baking 
powder;  one-half  teaspoonful  salt;  two  eggs  well  beaten;  one  cup 
milk;  one  and  one-half  cups  English  walnuts  blanched  and  broken  or 
chopped;  one-third  cup  melted  butter.  Grease  mold  well  and  steam 
three  hours. 

Sauce:  One  and  one-half  cups  sugar  and  three-fourths  cup  water 
boiled  until  it  threads.  Then  pour  over  the  well  beaten  yolks  of  three 
eggs,  stirring  all  the  time.  When  cool,  add  flavoring  and  two  cups 
whipped  cream. 

NUT  PUDDING  Miss  Julia  Hunt 

Two  cups  boiling  water ;  one  and  three-fourths  cups  brown  sugar, 
boil  ten  minutes.  Two  and  one-half  tablespoonfuls  (heaping)  corn 
starch  mixed  well  with  one-third  cup  cold  water ;  add  to  boiling  syrup ; 
boil  a  few  minutes  until  mixture  thickens,  then  add  one-half  cup 
broken  walnut  meats  and  vanilla.  Pour  into  molds  and  chill.  Raisins 
and  currants  may  be  added  if  desired.  Serve  with  cream  or  whipped 
cream. 

PUDDING  SAUCE  Mrs.  R.  F.  Morrow 

One  cup  brown  sugar;  one-fourth  cup  butter;  yolks  of  two  eggs; 
one-half  cup  cream;  cook  to  a  custard.  Add  beaten  whites,  and  one- 
fourth  cup  brandy. 

06 


Puddings 

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PUDDING  SAUCE  Mrs.  Weatherell 

Blend  one  tablespoonful  butter,  one  cup  sugar  and  white  of  one 
egg  (do  not  beat  egg  separately).  Dissolve  one  tablespoonful  corn 
starch  and  a  little  salt  and  add  to  one  pint  of  boiling  water.  Let 
cook  ten  minutes.  Then  add  the  butter,  egg  and  sugar,  and  whip 
until  foamy.    Flavor  to  taste. 

PUDDING  SAUCE  Mrs.  H.  D.  Sheldon 

Two  eggs;  one  cup  powdered  sugar;  one  cup  cream;  a  pinch  of 
salt.  Beat  eggs  and  gradually  add  sugar  until  a  smooth  creamy  con- 
sistency.   Just  before  serving  add  whipped  cream. 

FRUIT  SAUCE  Mrs.  May  F.  Kenfield 

For  steamed  or  baked  puddings :  One-half  cup  of  butter  and  one 
and  one-half  cups  of  powdered  sugar;  cream  together  and  add  yolk 
of  one  egg.  Then  to  this  add  a  cupful  of  crushed  strawberries  or  any 
fruit  in  season. 

HARD  SAUCE  Mrs.  W.  D.  Hurlbut 

Four  tablespoonfuls  butter;  eight  of  powdered  sugar;  frothed 
white  of  one  egg;  half  a  glass  of  wine.  Cream  butter  and  sugar  to- 
gether ;  add  wine,  then  white  of  the  egg.  Set  in  a  cool  place  to  harden. 
Grate  nutmeg  over  top. 

GRAPE  SAUCE 

Remove  the  pulps  of  the  grapes  from  the  skins,  boil  the  pulp  until 
the  seeds  can  be  separated,  strain  through  a  collander,  add  the  skins, 
and  boil  five  minutes,  after  which  add  two-thirds  the  amount  in  sugar. 
Boil  twenty  minutes,  stirring  constantly. 

STRAWBERRY  SAUCE 

One-half  cup  butter;  one  cup  sugar;  then  add  one  cup  crushed 
strawberries.    This  can  be  made  only  in  strawberry  season. 


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Puddings 

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98 


FROZEN  DISHES 


Seek  roses  in  December,  ices  in  June." 

— Byron. 


NESSELRODE  PUDDING  Miss  Agnes  Seiber 

Three  cups  milk;  one  and  one-half  cups  sugar;  yolks  five  eggs; 
one-half  teaspoonful  salt;  one  pint  cream;  one-fourth  cup  pineapple 
syrup;  one  and  one-half  cup  prepared  French  chestnuts.  Make  cus- 
tard of  first  four  ingredients,  strain,  cool,  add  cream,  pineapple  syrup 
and  chestnuts ;  then  freeze.  To  prepare  chestnuts,  shell,  cook  in  boil- 
ing water  until  soft,  and  force  through  a  strainer.  Line  a  two-quart 
melon  mold  with  part  of  the  mixture;  to  remainder  add  one-half  cup 
candied  fruit  cut  in  small  pieces,  one-quarter  cup  Sultana  raisins,  and 
eight  chestnuts  broken  in  pieces,  first  soaked  several  hours  in  Mara- 
schino syrup.  Fill  mould,  cover,  pack  in  salt  and  ice,  and  let  stand 
two  hours.  Serve  with  whipped  cream,  sweetened  and  flavored  with 
Maraschino  syrup. 

MACAROON  ICE  CREAM  Mrs.  G.  Shelly 

Roll  until  fine  one-half  pound  dried  macaroons ;  add  one-half  cup 
sherry  wine,  let  stand  three  hours.  Whip  one  and  one-half  pints 
heavy  cream  until  solid,  then  fold  in  macaroons.  Cook  one  cup  of 
sugar  and  one-half  cup  water  for  two  minutes;  cool  and  add  to  one 
quart  thin  cream,  combine  mixtures,  add  three-fourths  tablespoonful 
each  vanilla  and  almond  extracts  and  a  pinch  of  salt.  Freeze,  pack 
in  mold  and  let  stand  in  ice  and  salt  from  two  to  three  hours. 

FROZEN  PEACHES  Miss  B.  L.  Chandler 

One  can  or  twelve  large  peaches,  two  coffee  cupf uls  sugar ;  one 
pint  water  and  the  whites  of  three  eggs  beaten  to  a  stiff  froth ;  break 
the  peaches  rather  fine  and  stir  all  the  ingredients  together ;  freeze  the 
whole  into  form. 

STRAWBERRY  ICE  CREAM 

Three  pints  thin  cream;  two  boxes  berries;  two  cups  sugar;  few 
grains  salt.  Wash  and  hull  berries,  sprinkle  with  sugar,  cover  and 
let  stand  two  hours.  Mash,  and  squeeze  through  cheese-cloth;  then 
add  salt.  Freeze  cream  to  consistency  of  mush,  add  gradually  fruit 
juice,  and  finish  freezing. 

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Frozen  Dishes 

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PEACH  ICE  CREAM  Mrs.  R.  J.  Roulston 

One  quart  peaches,  one  pint  milk,  two  cups  sugar,  one  pint  cream. 
Put  sugar  in  peaches  and  dissolve  before  sifting.  Mix  and  rub  through 
a  potato  ricer  after  sugar  is  dissolved.    Add  milk  and  cream.   Freeze. 

CHOCOLATE  ICE  CREAM 

One  quart  thin  cream;  one  cup  sugar;  few  grains  salt;  one  and 
one-half  squares  Baker's  Chocolate  or  one-fourth  cup  prepared  cocoa; 
one  tablespoonful  vanilla.  Melt  chocolate,  and  dilute  with  hot  water 
to  pour  easily,  add  to  cream;  then  add  sugar,  salt  and  flavoring,  and 
freeze. 

PIG  ICE  CREAM  Mrs.  George  Lomax 

Three  cups  milk ;  one  cup  sugar ;  yolks  five  eggs ;  one  teaspoonful 
salt;  one  pound  figs,  finely  chopped;  one  and  one-half  cups  heavy 
cream ;  whites  five  eggs ;  one  tablespoonful  vanilla ;  two  tablespoonfuls 
brandy.  Make  custard  of  yolks  of  eggs,  sugar  and  milk ;  strain,  add 
figs,  cool  and  flavor.  Add  whites  of  eggs  beaten  until  stiff  and  heavy 
cream  beaten  until  stiff ;  freeze  and  mold. 

ICE  CREAM  Mrs.  Everett  Maynard 

One  quart  cream,  one  pint  milk,  two  eggs,  two  cups  sugar,  one- 
half  cup  flour.  Sift  flour  and  sugar;  beat  eggs  and  milk  and  cook  in 
double  boiler.    Strain,  and  add  vanilla  to  taste. 

PINEAPPLE  CREAM 

Two  cups  water;  one  cup  sugar;  one  can  grated  pineapple;  two 
cups  cream;  make  syrup  by  boiling  sugar  and  water  fifteen  minutes; 
strain,  cool,  and  add  pineapple,  and  freeze  to  a  mush.  Fold  in  whip 
from  cream ;  let  stand  thirty  minutes  before  serving.  Serve  in  frappe 
glasses  and  garnish  with  candied  pineapple. 

MAPLE  PARPAIT  Mrs.  Earl  Combs 

One  cup  of  maple  syrup :  three  eggs :  a  pinch  salt ;  two  cups 
whipped  cream;  one  teaspoonful  lemon  juice;  beat  eggs  very  light, 
bring  maple  syrup  to  boiling  point :  pour  it  on  the  eggs,  beating  while 
pouring.  Cook  all  together  until  thick,  then  set  aside  to  cool.  When 
cool,  add  whipping  cream,  mix  thoroughly,  turn  into  mold,  cover 
closely  and  bury  in  ice  and  salt  for  three  hours. 

ANGEL  PARPAIT  Mrs.  Frank  A.  Simmons 

Boil  together  one-half  cup  sugar  and  one-half  cup  water  until  a 
soft  ball  can  be  formed.  Whip  whites  of  three  eggs  until  foamy  but 
not  stiff;  pour  syrup  in  a  fine  stream  over  them,  beating  until  cold. 
Add  one  tablespoonful  vanilla.  Fold  in  one  pint  thick  cream,  beaten 
stiff.  Turn  into  a  quart  mold  and  pack  in  salt  and  ice  for  four  hours. 
Serve  in  high  glasses  and  decorate  with  candied  cherries. 

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Frozen  Dishes 

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CAFE  PARFAIT  L.  E.  Kennedy 

One  pint  whipping  cream ;  two  tablespoonf uls  black  coffee ;  sugar 
to  taste.  Whip  until  stiff;  put  into  a  colander  to  drain.  Pack  in  ice 
for  three  hours. 

GRAPE  PARFAIT 

Put  one  cup  of  sugar  over  the  fire  with  half  a  cup  of  grape-juice, 
bring  to  a  boil  and  cook  until  it  will  spin  a  thread  from  the  tip  of  the 
spoon.  Have  ready  the  yolks  of  three  eggs,  beaten  well,  pour  the 
grape-juice  syrup  upon  it,  and  add  two  cups  of  whipped  cream.  Turn 
into  a  mold,  pack  in  ice,  salt  and  leave  for  three  hours. 

FROZEN  PUDDING  Mrs.  K.  T.  Cary 

Two-third  quart  milk,  two  tablespoonfuls  flour,  two  tablespoonf  uls 
gelatine,  two  eggs,  one  pint  cream,  two  cups  granulated  sugar,  one- 
half  pound  apricots  or  cherries,  vanilla  to  taste.  Soak  gelatine  in 
warm  water  two  hours.  Put  milk  in  double  boiler  and  scald.  Stir 
eggs,  flour  and  one  cup  of  sugar  together  and  add  to  milk.  Cook 
twenty  minutes.  After  it  is  cold  add  gelatine,  cup  of  sugar,  cream  and 
vanilla.    Freeze. 

BISQUE  Mrs.  Henry  Thayer 

One  pint  of  cream  whipped ;  three  eggs  beaten  separately ;  one  and 
one-half  pints  of  sugar ;  one  tablespoonful  vanilla,  stir  gently  together, 
put  into  ring  mold  and  pack  in  ice  and  salt  for  five  or  six  hours. 

FROZEN  FRUIT  COCKTAILS 

Peel,  seed  and  chop  three  large  oranges ;  shred  or  chop  one  fresh 
pineapple  or  a  can  of  the  fruit;  peel  and  mince  fine  three  bananas. 
Pour  over  all  one  cupful  of  grapejuice,  sweeten  the  mixture  to  taste, 
and  turn  into  a  freezer.  The  fruit  must  not  be  frozen  too  hard,  but  it 
should  be  well  chilled  and  partially  congealed.  Serve  in  fruit  cock- 
tail glasses,  with  or  without  whipped  cream  on  top. 

GRAPE  WATER  ICE 

Boil  one  quart  of  water  and  one  pound  of  granulated  sugar  for 
five  minutes  without  stirring  after  the  boil  is  reached.  Add  to  this 
two  cupfuls  of  grapejuice,  the  juice  of  two  oranges  and  of  two  lemons, 
and  the  grated  peel  of  one  of  each  fruit.  Turn  into  a  freezer  and 
freeze  slowly. 

PINEAPPLE  SHERBET 

Soak  a  tablespoonful  of  gelatine  into  two  tablespoonfuls  of  cold 
water  and  pour  over  this  one  pint  of  boiling  water.  Set  aside  until 
cold.  Add  to  it  one  cupful  of  sugar,  one  can  of  chopped  or  shredded 
pineapple,  and  half  a  pint  of  grapejuice.  Freeze.  Serve  in  sherbet 
glasses. 

101 


Frozen  Dishes 

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CHOCOLATE  SAUCE  FOR  ICE  CREAM  Mrs.  E.  Oliver 

Two  squares  bitter  chocolate;  one  cup  hot  water;  one-half  cup 
sugar;  one  teaspoonful  vinegar;  pinch  of  salt  and  flavoring,  boil  ten 
minutes. 

TEA  SHERBET  Mrs.  A.  H.  Wagoner 

Make  half  a  pint  of  Ceylon  tea ;  after  five  minutes  standing,  drain 
off  the  tea  and  put  it  aside  until  cold.  Add  one  pint  of  grapejuice, 
half  a  cupful  of  white  sugar,  and  turn  it  into  a  freezer.  When  half 
frozen,  put  in  a  dozen  quartered  Maraschino  cherries,  and  continue  to 
freeze  until  the  mixture  is  so  stiff  that  the  dasher  will  not  turn.  Pack 
for  an  hour  before  using. 

FRUIT  SHERBET 

One-half  envelope  Knox  sparkling  gelatine ;  one  orange ;  one  and 
one-half  cups  sugar ;  one  lemon ;  three  cups  rich  milk.  Grate  the  out- 
side of  both  orange  and  lemon.  Squeeze  out  all  the  juice,  add  to  this 
the  sugar.  When  ready  to  freeze,  stir  in  the  milk  slowly  to  prevent 
curdling.  Take  part  of  a  cup  of  milk,  add  the  gelatine.  After  stand- 
ing lire  minutes,  place  in  a  pan  of  water  (hot)  until  dissolved,  then 
stir  into  the  rest  of  the  milk  and  fruit  juice.  Freeze.  This  makes  a 
large  allowance  for  iive  persons. 

APRICOT  SHERBET  Miss  Maude  Higgins 

One  quart  apricots ;  one  quart  milk ;  one  pound  sugar.  Put  fruit 
through  soup  sieve.  Then  mix  all  together  and  freeze  in  ice  cream 
freezer. 

MILK  SHERBET  Mrs.  Harry  Hankins 

One  and  one-half  quarts  milk,  one  cup  cream,  one  pint  sugar. 
Partly  freeze.  Add  juice  of  three  lemons  and  two  oranges,  whites  of 
two  eggs,  beaten  stiff.    Turn  freezer  slowly  until  frozen. 

A  DELICIOUS  SHERBET 

Whip  one-half  pint  cream  very  stiff,  sweeten  with  confectionery 
sugar ;  set  away  to  chill.  Chop  fine  one  large  banana,  one  orange,  one- 
half  cup  English  walnuts,  one-half  cup  preserved  pineapple,  one-half 
large  marshmallow.  Just  before  serving  beat  the  fruit  and  nut  mix- 
ture through  the  cream  and  serve  at  once  in  sherbet  cups  with  a  cherry 
on  top.    Enough  for  six  persons. 

MAPLE  MOUSSE 

Yolks  four  eggs  beaten  very  light;  heat  one  cup  of  maple  syrup 
in  double  boiler,  when  hot  stir  into  the  beaten  yolks,  and  put  back  into 
double  boiler  and  cook  until  thick.  When  cold  mix  lightly  with  one 
pint  of  cream  whipped.  Turn  into  mold  and  pack  in  ice  and  salt  for 
four  hours. 

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Frozen  Dishes 

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PEACH  MOUSSE  Mrs.  J.  H.  Shanley 

Whip  one  pint  of  thick  cream  until  it  is  fluffy;  add  one  cupful 
of  sugar  and  one  teaspoonful  vanilla.  Mash  up  a  pint  can  of  peaches 
and  mix  them  in  with  the  cream.  Pour  this  mixture  into  a  mold  that 
has  been  wet  with  cold  water.  Pack  the  mold  in  equal  parts  of 
chopped  ice  and  coarse  salt  and  let  it  stand  for  four  hours,  when  it 
will  be  ready  to  use. 

MAPLE  MOUSSE  Mrs.  T.  D.  McMicken 

Two-thirds  cup  maple  syrup;  two  eggs;  one-third  quart  cream; 
beat  yolks  ten  minutes,  add  syrup  gradually  and  put  in  double  boiler 
and  cook  twenty  minutes.  Beat  whites  till  dry,  pour  cooked  yolks  and 
syrup  over  while  hot,  and  set  to  cool.  Whip  cream  and  pour  cold 
cooked  syrup  over,  being  careful  to  only  fold  in.  Put  in  mold  and 
pack  in  ice  and  salt,  half  and  half,  two  or  three  hours. 

GRAPE  MOUSSE 

Whip  stiff  one  pint  of  cream,  sweetening  it  as  you  whip  it  with 
three-quarters  of  a  cup  of  powdered  sugar.  When  the  cream  is  stiff 
and  firm,  fold  in  half  a  cupful  of  grape  juice,  pack  the  mixture  in  a 
mold  in  ice  and  salt,  cover  this  closely,  and  let  it  stand  for  three  or 
four  hours. 

CAFE  MOUSSE  L.  E.  Kennedy 

Yolks  of  five  eggs;  one-half  cupful  coffee;  one  cupful  sugar;  one 
pint  whipped  cream.    Pack  in  freezer  and  let  stand  four  or  five  hours. 

CAFE  MOUSSE  Genevieve  Macklem 

One  pint  of  whipped  cream,  very  stiff,  one-half  cup  hot  coffee, 
very  strong;  one-half  cup  sugar;  two  eggs,  yolks  beaten  with  sugar; 
pour  coffee  on  yolks  and  stir  until  cool  or  beat.  Pour  this  on  whipped 
cream  and  add  whites  of  two  eggs  well  beaten.  Pour  into  mold,  cover 
tight,  and  pack  in  salt  and  ice  for  five  or  six  hours. 

ORANGE  PUNCH 

Juice  of  six  oranges  and  grated  rind  of  one.  Mix  with  one  pint 
water,  one  cup  sugar  and  one  cup  cherries,  bananas  and  chopped  nuts. 
After  this  is  well  frozen,  take  out  dasher  and  beat  in  one-half  pint  of 
whipped  cream.    Repack  and  let  stand  for  three  or  four  hours. 

COCOA  FRAPPE 

Mix  half  a  pound  of  cocoa  and  three  cupfuls  of  sugar ;  cook  with 
two  cupfuls  of  boiling  water  until  smooth;  add  to  three  and  a  half 
quarts  of  scalding  milk  (scalded  with  cinnamon  bark) ;  cook  for  ten 
minutes.  Beat  in  the  beaten  whites  of  two  eggs  mixed  with  a  cupful 
of  sugar  and  a  pint  of  whipped  cream.  Cool,  flavor  with  vanilla  ex- 
tract, and  freeze.    Serve  in  cups.    Garnish  with  whipped  cream. 

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Frozen  Dishes 

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PINEAPPLE  FRAPPE 

Two  cups  water ;  one  cup  sugar ;  juice  three  lemons ;  two  cups  ice- 
water;  one  can  shredded  pineapple  or  one  pineapple,  shredded.  Make 
syrup  by  boiling  water  and  sugar  fifteen  minutes;  add  pineapple  and 
lemon  juice;  cool,  strain,  add  ice- water,  and  freeze  to  a  mush,  using 
equal  parts  ice  and  salt.  If  fresh  fruit  is  used,  more  sugar  will  be 
required. 

FROZEN  EGG-NOG  Mrs.  Will  J.  Davis 

Put  one  quart  of  milk,  a  good  sized  stick  of  cinnamon;  six  cloves 
and  six  whole  allspice  in  a  double  boiler  and  scald.  Beat  the  yolks 
of  a  dozen  eggs  until  thick  and  light,  gradually  adding  two  cups  of 
sugar,  beating  constantly.  Add  one-half  teaspoonful  each  of  salt  and 
nutmeg.  Strain  spices  from  milk  and  pour  milk  slowly  into  the  egg 
mixture,  continue  beating.  Cook  over  hot  water,  stirring  constantly, 
until  thick  enough.  Remove  from  stove,  cool,  then  add  three  pints 
thick  cream  and  freeze  slightly.  When  about  to  serve  add  one-fourth 
cup  each  of  Jamaica  rum  and  cognac. 

FRUIT  PUNCH  Mamie  Johnson 

Two  cups  sugar;  one-half  cup  orange  juice;  one  cup  water;  one- 
half  cup  lemon  juice;  one  cup  strawberry  juice;  one  cup  pineapple 
juice  and  one-half  cup  maraschino  cherries.  Boil  sugar  and  water  to 
a  syrup  and  add  the  fruit  juices.  Let  stand  twenty  minutes  and  strain 
and  chill.  Add  whole  cherries.  Sweeten  to  taste  or  weaken  if  neces- 
sary.   Serve  ice  cold. 

CRANBERRY  PUNCH  Mrs.  Frank  Germaine 

Stew  one  quart  of  berries  until  soft.  Pass  through  a  sieve;  add 
to  pulp  juice  of  three  oranges,  one  tablespoonful  liquid  from  mara- 
schino cherries  and  sugar  to  sweeten.  Cook  twenty  minutes,  cool  and 
freeze.  Garnish  each  cup  with  a  teaspoon  of  whipped  cream,  candied 
cherries  and  a  mint  leaf.  Set  sherbet  cups  on  plates  and  serve  with 
lady  fingers. 

WATERMELON  ICE  Mrs.  Charles  S.  Clark 

Put  watermelon  pulp  in  potato  ricer  and  squeeze  juice  out  of  it. 
For  one  quart  of  liquid  add  juice  of  two  lemons  and  sugar  to  taste. 
Freeze. 

LEMON  ICE  Sue  C.  Woodman 

Juice  four  lemons;  two  cups  sugar;  strain  juice  into  sugar;  let 
stand  two  hours  on  ice ;  one  pint  milk  or  cream.    Freeze. 

LEMON  ICE  Mrs.  Alice  Snively 

Four  cups  water,  two  cups  sugar,  three-fourths  cup  lemon  juice. 
Make  a  syrup  of  the  sugar  and  water.    Add  lemon  juice.    Freeze. 

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Frozen  Dishes 

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ORANGE  ICE 

Four  cups  water ;  two  cups  sugar ;  two  cups  orange  juice ;  one- 
fourth  cup  lemon  juice;  grated  rind  of  two  oranges.  Make  syrup  by 
boiling  water  and  sugar  for  twenty  minutes ;  add  fruit  juice  and 
grated  rind ;  cool,  strain  and  freeze. 

ALMOND  ICE 

Two  pints  milk ;  eight  ounces  cream,  two  ounces  orange-flower 
water ;  eight  ounces  sweet  almonds ;  four  ounces  bitter  almonds. 
Pound  all  in  marble  mortar,  pouring  in  from  time  to  time  a  few  drops 
of  water ;  when  thoroughly  pounded  add  the  orange-flower  water  and 
half  of  the  milk ;  pass  this,  tightly  squeezed,  through  a  cloth ;  boil  the 
rest  of  the  milk  with  the  cream  and  keep  stirring  it  with  a  wooden 
spoon ;  as  soon  as  it  is  thick  enough,  pour  in  the  almond  milk ;  give  it 
one  boiling,  take  it  off  and  let  cool  in  a  bowl  or  pitcher  before  pour- 
ing it  into  the  mold  for  freezing. 

FROZEN  LEMONADE  Mrs.  Frederick  T.  Hoyt 

Boil  one  pound  of  sugar  in  one  pint  water  for  five  minutes,  add 
one  pint  of  cold  water,  the  grated  rind  of  one  lemon,  and  the  strained 
juice  of  four.  Turn  into  a  freezer,  and  turn  until  frozen  like  snow, 
serve  in  lemonade  glasses,  and  topped  with  a  piece  of  candied  or  fresh 
lemon. 

LEMON  ICE  Belle  Shaw 

Juice  of  four  lemons ;  whites  four  eggs ;  two  cups  sugar ;  two  cups 
water;  one  tablespoonful  gelatine.  Add  gelatine  to  whites  of  eggs; 
mix  sugar,  water  and  lemon  juice  together,  then  add  to  beaten  whites 
of  eggs,  and  freeze. 

THREE-OF-A-KIND  ICE  L.  E.  Kennedy 

Three  oranges;  three  lemons;  three  cupfuls  sugar;  the  whites  of 
three  eggs  and  three  cupfuls  water.    Freeze.    This  will  serve  twenty. 


105 


Frozen  Dishes 

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BREAD 


"Here  is  bread  which  strengthens  men's  hearts, 
And,  therefore,  is  called  'The  Staff  of  Life.'  " 


SPOON  BREAD  Mary  S.  Vanzwoll 

One  cup  buttermilk ;  one  cup  boiled  rice ;  one-half  cup  corn  meal ; 
one  egg ;  one  tablespoonful  melted  lard  or  butter  j  one-half  teaspoonful 
soda  in  water;  salt.    Bake  in  medium  oven  thirty  minutes. 

OATMEAL  BREAD  Mrs.  F.  W.  Bentley 

One  cake  compressed  yeast;  one  quart  flour,  half  white  and  half 
oatmeal  flour;  one  tablespoonful  brown  sugar;  one  teaspoonful  salt; 
one  tablespoonful  drippings  of  bacon,  melted  (hot) ;  one-half  cup 
molasses;  put  in  half  water  and  half  milk  enough  to  make  a  stiff 
batter.  Let  it  rise  and  mold  into  two  loaves.  Let  rise  to  half  its  size, 
and  bake  in  moderate  oven  thirty-five  minutes. 

NUT  BREAD  Mrs.  Stevens 

Four  cups  flour;  one  cup  sugar;  two  cups  nuts;  two  and  one-half 
cups  milk;  one  egg;  four  teaspoonfuls  baking  powder;  one  teaspoon- 
ful salt.  Mix  dry  ingredients  together.  Beat  egg,  add  milk  to  egg 
and  pour  in  the  flour,  stirring  as  little  as  possible.  Make  in  two  loaves 
and  let  stand  covered  twenty  minutes.  Then  bake  in  moderate  oven 
forty  minutes. 

NUT  BREAD  Mrs.  T.  M.  Butler 

Sift  four  cups  of  flour,  one  cup  of  light  brown  sugar  sifted  three 
times,  one  cup  of  pecans  chopped,  four  teaspoonfuls  of  baking  pow- 
der; one  teaspoonful  salt.  All  dry  mixture  work  with  hands,  add  one 
and  one-half  cups  of  sweet  milk,  one  egg  beaten  light,  place  in  pans, 
let  stand  twenty  minutes.    Then  bake  forty-five  minutes. 

NUT  BREAD  Mrs.  H.  D.  Sheldon 

Two  cups  of  graham  flour;  one  cup  of  white  flour;  three  tea- 
spoonfuls of  baking  powder ;  one  teaspoonful  salt ;  one-third  cup  sugar, 
sifted  together.  One  tablespoonful  melted  butter;  one  and  three- 
fourths  cup  of  milk ;  one  cup  of  English  walnuts.  Mix  in  order  given. 
Bake  in  bread  tin  about  an  hour. 

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Bread 

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NUT  BREAD  Mrs.  W.  F.  Barnard 

Three  cups  flour;  four  even  teaspoonfuls  baking  powder;  one  cup 
sugar ;  one  teaspoonf  ul  salt ;  one  egg ;  one  and  one-half  cups  sweet  milk ; 
one  cup  nut  meats.    Bake  slowly  one  hour. 

NUT  LOAF  Mrs.  R.  McNeil 

Two  cups  of  flour;  three-fourths  cup  of  sugar;  one-half  tea- 
spoonful  salt;  three-fourths  cup  walnuts  crushed;  three  teaspoonfuls 
baking  powder ;  one  egg.  Beat  egg  with  milk ;  add  to  the  mixed  and 
sifted  dry  ingredients,  let  rise  half  an  hour,  and  bake. 

GRAHAM  BREAD  Mrs.  John  T.  Gilchrist 

One  cup  white  flour;  two  cups  graham  flour;  one  teaspoonf  ul 
salt;  one  teaspoonf  ul  soda;  one-half  cup  dark  molasses;  one  and  one- 
half  cups  sweet  milk;  one  cup  seeded  raisins.  Bake  in  a  slow  oven 
for  forty-five  minutes. 

RAISIN  GRAHAM  BREAD  Mrs.  Clara  A.  Baldwin 

One-half  cup  to  one  cup  seeded  raisins;  one  egg;  two-thirds  cup 
molasses ;  one  rounding  teaspoonf  ul  soda  dissolved  in  a  little  hot  water ; 
two  cups  milk;  four  cups  graham  flour.  Mix  and  bake  one  and  one- 
half  hours  in  slow  oven. 

RAISIN  BREAD  Mrs.  T.  D.  McMicken 

One  and  one-half  cups  sour  milk;  one  and  one-half  teaspoonfuls 
soda;  one-fourth  cup  molasses;  one-half  teaspoonf  ul  salt;  graham 
flour  till  stiff  enough  to  drop  from  spoon.    One-half  cup  raisins. 

SOUTHERN  BROWN  BREAD  Sue  C.  Woodman 

One  and  one-half  cups  sour  milk ;  one  level  teaspoonful  soda ;  scant 
cup  brown  sugar;  two  cups  graham  flour;  one  cup  raisins;  one  tea- 
spoonful  salt ;  bake  one  hour. 

BOSTON  BROWN  BREAD  Mrs.  Emma  C.  Portman 

Two  cups  milk,  sour ;  two  cups  graham  flour ;  one  cup  wheat  flour ; 
three  tablespoonfuls  molasses  or  sugar;  one  teaspoonful  soda.  Take 
pound  baking  powder  cans,  lard  them  well  and  fill  two-thirds  full ;  put 
on  lids  and  set  in  a  kettle  which  is  half  full  of  boiling  water;  put  on 
the  kettle  lid  and  keep  boiling  three  hours;  replenishing  often  with 
boiling  water. 

BOSTON  BROWN  BREAD  NO.  2  Mrs.  M.  A.  Stewart 

One  cup  sweet  milk;  one  cup  sour  milk;  one  cup  New  Orleans 
molasses ;  one-half  teaspoonful  salt ;  one  teaspoonful  soda ;  one  cup  corn 
meal;  two  cups  graham  flour.  Add  a  few  raisins  which  greatly  im- 
prove the  flavor.  Put  in  a  five-pound  pail,  set  in  cold  water  (one 
quart).    From  time  it  commences  to  boil  let  cook  for  three  hours. 

108 


Bread 

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MY  MOTHER'S  BROWN  BREAD  Mrs.  Grant  Beebe 

One  cup  molasses ;  one  cup  milk  (sweet  or  sour) ;  one  cup  of  gra- 
ham flour  and  one  cup  corn  meal,  stiff ;  two  cups  raisins,  two  eggs ;  two 
even  teaspoonfuls  soda ;  one  tablespoonful  brown  sugar  ;  one  teaspoon- 
ful  salt.    Bake  one  hour  in  moderate  oven. 

JOHNNY  CAKE  Mary  S.  Vanzoll 

One  cup  sweet  milk;  two  eggs;  one  dessert  spoonful  of  sugar; 
one-half  cup  yellow  corn  meal;  one-half  cup  flour  to  make  like  cake 
batter;  one-fourth  cup  melted  butter;  salt;  heaping  teaspoonful  bak- 
ing powder. 

CORN  CAKE  Mrs.  J.  L.  Putnam 

Scald  one  cup  white  corn  meal  with  one  pint  of  milk;  while  hot 
add  one  tablespoonful  of  buttered  bread  crumbs,  one  of  sugar  and  a 
little  salt.  The  yolks  and  whites  of  three  eggs  beaten  separately.  Pour 
into  a  well  buttered  frying  pan  and  bake  twenty  minutes  in  a  hot 
oven. 

CORN  MEAL  GEMS  Mrs.  K.  Larson 

One-half  cup  corn  meal ;  one  cup  flour ;  three  teaspoonfuls  baking 
powder;  one  tablespoonful  sugar;  one  tablespoonful  melted  butter; 
one-half  teaspoonful  salt ;  three-fourths  cup  milk ;  one  egg.  Mix  and 
sift  dry  ingredients;  add  milk  gradually  and  egg  well  beaten  and 
melted  butter.  Bake  in  hot  oven  in  buttered  gem  pans  for  twenty-five 
minutes. 

CORN  GEMS  Josephine  Hurlbut 

Put  two  cups  of  corn  meal  into  a  bowl ;  pour  over  one  cup  of  boil- 
ing milk ;  add  a  tablespoonful  butter ;  cover  the  bowl,  allow  the  mixture 
to  stand  until  cool;  add  another  cup  of  cold  milk;  the  yolks  of  two 
eggs,  well  beaten;  one-half  teaspoonful  salt;  half  cupful  flour,  and 
two  teaspoonfuls  baking  powder.  Beat  thoroughly,  then  fold  in  the 
well  beaten  whites  of  two  eggs.  Bake  in  gem  pans  in  a  moderately 
quick  oven  thirty  minutes. 

BAKING  POWDER  BISCUITS  Mrs.  H.  B.  Rairden 

Thirteen  tablespoonfuls  flour;  one  teaspoonful  salt;  four  level 
teaspoonfuls  baking  powder;  one  tablespoonful  lard;  mix  together 
with  milk  enough  to  make  dough. 

PARKER  HOUSE  ROLLS  Mrs.  H.  R.  Foster 

Scald  one  pint  of  milk;  one  yeast  cake  put  in  warm  water;  two 
tablespoonfuls  sugar ;  two  tablespoonfuls  butter ;  one  teaspoonful  salt ; 
three  cups  flour;  mix.  Raise  until  double;  then  add  flour  to  make 
soft  dough.  Raise  again,  and  make  in  roll  pans  and  raise  again. 
Bake  in  hot  oven. 

109 


Bread 

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OATMEAL  GEMS  Mrs.  Henry  Crossman 

Two  tablespoonfuls  left-over  cooked  oatmeal,  beat  in  one  egg, 
one-half  cup  sweet  milk,  one  teaspoonful  baking  powder,  one  scant 
cup  flour,  pinch  salt.  Bake  in  hot  oven  in  iron  gem  pans  fifteen 
minutes. 

LIGHT  BISCUIT  Mrs.  A.  J.  Atwater 

Take  a  piece  of  bread  dough  that  will  make  as  many  biscuit  as 
you  wish;  lay  it  out  rather  flat  in  a  bowl;  break  into  it  two  eggs, 
one-half  cup  sugar;  one-half  cup  butter.  Mix  this  thoroughly  with 
enough  flour  to  keep  it  from  sticking  to  hands  and  board.  Knead 
well  for  fifteen  to  twenty  minutes ;  make  it  into  small  biscuits ;  place 
in  greased  pan  and  let  rise  until  they  are  even  with  top  of  pan.  Bake 
in  quick  oven  for  half  an  hour. 

POTATO  BISCUIT  Mrs.  H.  S.  Mount 

One  cup  of  milk;  three  potatoes  (cooked  and  riced) ;  one  table- 
spoonful  lard;  one  teaspoonful  butter;  one  and  one-half  teaspoonful 
salt;  two  teaspoonfuls  sugar.  Let  cool  and  add  one  cake  yeast  dis- 
solved in  lukewarm  water.  Two  eggs  well  beaten;  four  cups  flour; 
let  raise  three  hours.  Then  roll  out  about  one-half  inch  thickness. 
Butter,  cut,  turn  over  with  silver  knife  and  shape  like  parker  house 
rolls.  Raise  two  hours  more  and  bake  about  ten  minutes.  Will  make 
about  fifty  rolls. 

SOUTHERN  POTATO  BISCUITS  Mrs.  Granville  Richardson 

Three  cups  flour ;  three  teaspoonfuls  baking  powder ;  one  teaspoon- 
ful salt;  one  cup  hot  mashed  potatoes;  three  tablespoonfuls  butter  or 
other  shortening;  one-half  cup  milk;  one  egg.  Mash  the  potatoes 
through  a  strainer,  add  salt,  milk,  butter  or  shortening  and  then  the 
egg  well  beaten.  Beat  until  smooth,  then  sift  in  the  flour  and  baking 
powder.  Turn  on  a  floured  board,  cut  with  small  biscuit  cutter,  put 
into  hot  oven  and  bake  twenty  minutes. 

"ABBIE'S"  CORN  BREAD  Mrs.  Edward  E.  Swadener 

One  cupful  corn  meal;  one  cupful  flour;  one-third  cupful  sugar; 
one  teaspoonful  baking  powder;  salt.  Put  these  through  flour  sieve, 
add  one  tablespoonful  melted  butter.  Beat  one  egg  very  light  in  a 
cup,  add  enough  milk  to  fill  the  cup,  stir  this  in  the  flour;  then  add 
one-half  cup  more  of  milk.  Use  your  judgment  about  quantity  of 
milk.    Bake  either  in  one  pan  or  in  muffin  pan. 

MUFFINS  Mrs.  John  M.  Stahl 

Beat  three  eggs  and  add  two  cupfuls  milk;  one  quart  of  flour; 
two  heaping  teaspoonfuls  baking  powder;  one  tablespoonful  sugar; 
one  teaspoonful  salt;  one  tablespoonful  melted  lard  put  in  the  last 
thing.     Bake  twenty  minutes  in  a  hot  oven.     This  makes  eighteen 

muffins. 

no 


Bread 

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AFTERNOON  TEA  ROLLS  Mrs.  C.  N.  Eastman 

One  cup  hot  mashed  potatoes;  one  cup  sugar;  one  cup  melted 
butter;  one  cake  compressed  yeast;  four  eggs;  one  cup  lukewarm 
water;  flour  enough  to  knead.  Soak  the  cake  of  yeast  in  lukewarm 
water  at  noontime.  Put  sugar  in  bowl  with  mashed  potatoes  at 
same  time.  Then  at  night  put  these  together.  In  the  morning,  add 
melted  butter  and  eggs  well  beaten.  Stir  in  enough  flour  to  knead 
and  let  rise  until  light.  Make  into  small  tea  rolls  and  let  rise 
until  very,  very  light.  Bake  twenty-five  minutes  in  moderate  oven. 
Cream  powdered  sugar  and  butter  to  a  paste  and  spread  on  top  of 
rolls  just  before  serving. 

OATMEAL  MUFFINS  Dr.  V.  Racine 

One  and  one-fourth  cups  cooked  oatmeal;  one  and  one-fourth 
cup  bran  flour;  two  heaping  tablespoonfuls  white  flour;  one  heaping 
teaspoonful  baking  powder;  one  saltspoon  salt;  two  heaping 
tablespoonfuls  cocoanut ;  one-half  cupful  raisins  (seeded) ;  two  eggs 
beaten  light.  Mix  the  eggs  and  cooked  oatmeal;  add  the  dry  in- 
gredients. The  dough  should  be  very  stiff.  If  too  moist,  use  more 
bran.    Bake  in  your  gem  pans  or  muffin  rings  in  a  moderate  oven. 

BRAN  MUFFINS  Josephine  Hurlbut 

Two  cups  bran;  two  cupfuls  flour;  two  teaspoonfuls  salt;  two 
cupfuls  sour  milk  or  buttermilk ;  one-half  cup  sugar ;  one  tablespoon- 
ful  shortening;  one  egg;  one  and  one-half  teaspoonfuls  baking  soda; 
one  teaspoonful  baking  powder;  one-half  cup  water.  Beat  shorten- 
ing, egg  and  sugar  together  until  creamy;  to  the  sour  milk  add  the 
soda  dissolved  in  boiling  water;  then  the  bran,  flour,  salt,  baking 
powder  and  the  egg  and  sugar  mixture.  Mix  thoroughly  and  divide 
into  buttered  gem  pans  and  bake  in  a  hot  oven  for  twenty  minutes. 
Sweet  milk  may  be  used  by  substituting  three  teaspoonfuls  of  baking 
powder  for  the  soda  and  baking  powder  specified  above. 

MUFFINS  Mrs.  Harry  M.  Boon 

One  and  three-fourths  cups  flour;  one-half  cup  sugar;  one  egg; 
two  teaspoonfuls  baking  powder  and  three-fourths  cup  milk.  Stir  all 
together  and  bake  in  muffin  tins  in  hot  oven. 

MUFFINS  Mrs.  Thomas  H.  Iglehart 

Two  cups  milk;  two  eggs;  three  cups  flour;  three  spoons  baking 
powder ;  pinch  salt.  Beat  eggs,  add  milk ;  then  flour,  into  which  bak- 
ing powder  has  been  put.    Bake  in  hot  oven. 

BLUEBERRY  MUFFINS  Esther  Blade 

Beat  one  egg ;  add  one  cup  sweet  milk ;  two  tablespoonfuls  sugar ; 
one  pinch  of  salt ;  one  and  one-half  cups  of  flour  with  two  teaspoonfuls 
baking  powder ;  one  cup  blueberries  floured.  Grease  tins.  Bake  in  hot 
oven  about  twenty  minutes. 

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read    , 

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MUFFINS  Mrs.  George  D.  Milligan 

Big  spoonful  of  shortening  (butter  or  substitute) ;  one  egg ;  three 
tablespoonfuls  sugar;  one  cup  milk;  two  cups  flour;  three  teaspoon- 
fuls  baking  powder.    Bake  twenty  or  twenty-five  minutes. 

COLD  WATER  MUFFINS  Mrs.  Edward  E.  Swadener 

One-half  pint  of  cold  water  put  in  a  bowl  and  break  two  eggs  in 
it,  beat  it  until  it  froths ;  then  add  one  cupful  flour,  one  scant  teaspoon- 
ful  salt.    Bake  in  a  moderate  oven  forty-five  minutes. 

SALLY  LUNN  Mrs.  J.  P.  Cobb 

One  cup  milk.  Quarter  cup  butter ;  one-half  cup  sugar ;  two  eggs 
beaten  separately;  teaspoonful  baking  powder  (sifted  in  the  flour); 
enough  flour  to  make  the  batter.    Bake  in  quick  oven. 

FRENCH  COFFEE  CAKE  Mrs.  H.  P.  Sieh 

One  cup  butter  and  lard  mixed;  one  cup  granulated  sugar;  two 
eggs ;  one  cup  milk ;  two  cups  flour  (sifted) ;  two  teaspoonfuls  baking 
powder ;  one  teaspoonful  vanilla ;  or  one-half  teaspoonful  nutmeg  to 
suit  taste.    Bake  fifteen  to  twenty  minutes. 

Frosting:  One-half  cup  granulated  sugar;  one  tablespoonful 
flour;  one  tablespoonful  butter;  one  tablespoonful  cinnamon;  mix  all 
together  and  spread  over  top  of  cake  before  baking. 

COFFEE  CAKE  Mrs.  Crouch 

One  egg;  two  tablespoonfuls  each  of  butter  and  sugar;  one  cup 
milk;  two  cups  flour;  two  teaspoonfuls  baking  powder.  Put  in  pan, 
melt  two  tablespoonfuls  butter  and  pour  over  the  top,  then  sprinkle 
thickly  with  granulated  sugar  and  cinnamon. 

CINNAMON  CAKE  Mrs.  C.  E.  Upham 

One  scant  cup  sugar;  two  eggs;  one  teaspoonful  salt;  one  table- 
spoonful fat  or  substitute;  one  cup  milk;  two  cups  flour;  two  tea- 
spoonfuls baking  powder.  Bake  twenty  minutes ;  take  out  and  spread 
butter  on  top;  also  cinnamon  and  sugar,  mixed.  Put  back  in  oven  one 
minute. 

CINNAMON  ROLLS  Mrs.  A.  J.  Atwater 

One  quart  bran ;  one  pint  graham  flour ;  one  teaspoonful  salt ;  two 
teaspoonfuls  baking  powder ;  one-half  teaspoonful  soda ;  one  pint  sour 
milk ;  scant  half  pint  molasses ;  one  tablespoonful  melted  butter ;  one 
cup  nut  meats.    Bake  one  hour. 

BREAKFAST  PUFFS  Mrs.  E.  N.  Wilder 

One  pint  sour  milk;  one  teaspoonful  soda;  flour  enough  to  make 
stiff  enough  to  roll.    Fry  like  doughnuts.    Eat  with  syrup. 

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TOAST  PATTY  CASES  Mrs.  A.  J.  Atwater 

Cut  the  crust  from  a  small  loaf  of  baker's  bread;  divide  into  two 
or  two  and  one-half  inch  slices ;  toast  on  all  six  sides.  With  a  sharp 
knife  cut  around  the  inside  edge  of  one  side  and  carefully  scoop  out 
the  bread,  leaving  a  bottom  and  four  toast  sides.  You  can  brush  the 
inside  with  melted  butter  and  brown  if  you  wish  or  use  as  it  is.  Use 
as  patty  shells. 

YORKSHIRE  PUDDING  Mrs.  J.  L.  Putnam 

Sift  one  even  teaspoonful  of  salt  and  one  of  baking  powder  twice 
with  a  pint  of  flour.  Beat  two  eggs  light  and  add  to  two  cups  of 
milk;  turn  in  the  sifted  flour  and  mix  quickly.  Have  ready  in  a 
roasting  pan  six  tablespoonfuls  of  fat  reserved  from  the  drippings 
from  the  roast  of  beef.  Set  it  upon  the  upper  grating  of  the  oven. 
When  it  begins  to  bubble  hard,  pour  the  batter  into  it  and  cook 
quickly.     Cut  into  squares  and  serve  with  the  roast. 

YORKSHIRE  PUDDING  TO  SERVE  WITH  ROAST  BEEP 

Mrs.  C.  A.  Carscadin 

Two  cups  of  flour  in  a  bowl  with  half  a  teaspoonful  salt;  beat 
three  eggs  and  stir  into  the  flour;  add  two  cups  milk;  stir  until 
smooth;  turn  into  a  pan  with  some  beef  drippings  and  bake  thirty  to 
forty  minutes.  If  beef  is  placed  on  a  rack  put  the  pudding  under 
the  roast.    Cut  in  squares  and  serve  with  the  roast. 

POPOVERS  Mrs.  W.  I.  Clock 

One  cup  of  flour;  one-fourth  teaspoonful  salt;  seven-eighths  cup 
of  milk;  two  eggs;  one-half  teaspoonful  of  melted  butter.  Put  all 
into  a  bowl  together  and  beat  for  five  minutes  with  egg  beater.  Grease 
muffin  pan  well,  bake  in  hot  oven  for  thirty  minutes.  Oven  must  not 
be  hot  before  putting  popovers  in. 

POPOVERS  Mrs.  R.  F.  Morrow 

Three  eggs;  one-half  teaspoonful  salt — beat  light;  one  cup  flour; 
one  cup  milk.  Bake  one-half  hour  in  hot  buttered  tins.  Makes  eight 
popovers. 

FRENCH  PANCAKES  Mrs.  Charles  T.  Daily 

One  cup  flour;  three  eggs,  very  well  beaten  separately;  a  pinch  of 
salt;  milk  enough  to  make  a  real  thin  batter.  Have  skillet  very  hot 
and  greased  and  spread  batter  thin. 

BANANA  PANCAKES  Mrs.  C.  S.  Junge 

Mash  three  bananas  to  a  pulp.  Beat  two  eggs  well.  Add  two 
teaspoonfuls  of  sugar  and  pinch  of  salt.  In  two  cups  of  sour  milk 
put  small  teaspoonful  of  soda.  Mix  all  together  and  stir  in  enough 
flour  to  make  a  thin  batter  and  bake  on  a  griddle. 

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RAW  POTATO  PANCAKES  Mrs.  E.  R.  Hornig 

Peel  and  grate  about  eight  medium  sized  raw  potatoes,  add  one 
scant  teaspoonful  salt,  two  well  beaten  eggs.  Mix  thoroughly.  Fry 
in  lard  on  hot  griddle  to  a  rich  brown  color  on  both  sides. 

POTATO  PANCAKES  Mrs.  F.  B.  Woodland 

Boil  three  medium  sized  potatoes.  Dry  and  mash.  Add  two  eggs, 
beaten;  one  cup  flour;  one  cup  milk;  one-half  teaspoonful  salt;  dash 
pepper;  two  teaspoonfuls  baking  powder.    Fry  in  buttered  pan. 

BREAD  PANCAKES  Mrs.  B.  R.  Hornig 

Cover  half  a  small  loaf  of  stale  bread  with  sour  milk,  let  stand 
over  night.  Add  one  tablespoonful  salt,  two  teaspoonfuls  soda,  two 
eggs,  and  enough  flour  to  make  proper  consistency.  Fry  on  hot  griddle. 

SOFT  WAFFLES  Mrs.  Thomas  Meeks  Butler 

Sift  together  one  quart  of  flour,  two  teaspoonfuls  of  baking  pow- 
der; one  teaspoonful  of  sugar;  one-half  teaspoonful  salt;  mix  in  one 
tablespoonful  of  butter,  add  two  well  beaten  eggs.  Beating  the  yolks 
together,  then  the  whites  of  the  eggs  to  a  stiff  froth.  Add  the  yolks 
and  one  and  one-half  pints  of  milk.  Add  the  whites  of  the  eggs  after 
mixing  the  whole  into  a  smooth  batter  not  too  thin  and  pour  into 
well  greased  irons. 

WAFFLES  V.  F.  Hollenberger 

Mix  one  pint  flour:  one  pint  milk  to  a  smooth  paste.  Add  small 
cup  butter,  barely  melted.  Add  to  this  the  well  beaten  yolks  of  three 
eggs,  then  the  beaten  whites.  Just  before  baking,  add  one  teaspoon- 
ful baking  powder,  beat  well  for  two  minutes,  and  bake  on  very  hot 
iron. 

WAFFLES  Mrs.  J.  F.  Nicols 

One  pint  of  milk;  one-half  cup  butter;  three  eggs;  flour  enough 
to  make  batter;  salt;  two  heaping  teaspoonfuls  baking  powder.  Mix 
milk,  butter,  yolks  of  eggs — stir,  then  add  flour  and  salt.  Stir  in 
beaten  whites  of  eggs.  Just  before  cooking  add  baking  powder.  Beat 
briskly. 

WAFFLES  Mrs.  Charles  T.  Daily 

Two  cups  flour;  two  teaspoonfuls  baking  powder;  one  teaspoon- 
ful salt;  three  tablespoonfuls  melted  butter;  one  and  one-half  cups 
milk;  three  eggs.  Sift  dry  ingredients,  add  yolks,  well  beaten,  milk, 
butter  and  stiffly  beaten  whites.  Beat  well  and  cook  on  a  hot  waffle 
iron,  well  greased. 

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CARRIE  W ATKINS'  WAFFLES  Bertha  Z.  Bisbee 

Three  eggs;  two  cups  inilk;  three  tablespoonfuls  melted  butter; 
three  cups  flour;  one  teaspoonful  sugar;  two  teaspoonfuls  baking 
powder ;  pinch  of  salt.  Beat  whites  and  yolks  separately ;  add  milk  to 
yolks,  then  salt,  sugar  and  butter,  then  flour  and  baking  powder. 
When  the  iron  is  hot,  fold  in  the  well  beaten  whites  of  eggs  and  bake 
immediately. 

GLORIFIED  HOE  CAKES  Mrs.  Archy  S.  Corken 

(This  recipe  won  a  $10.00  Tribune  prize  for  wartime  conservation 
recipes.) 

Two  cups  yellow  cornmeal;  one  teaspoonful  salt;  three  and  one- 
half  cups  buttermilk ;  cottage  cheese ;  one  cup  flour ;  one  tablespoonful 
sugar;  one  teaspoonful  soda;  green  pepper.  Sift  together  cornmeal, 
flour,  salt  and  sugar  into  a  bowl.  Pour  three  cups  buttermilk  (or  sour 
milk)  over  the  sifted  ingredients,  and  beat  well.  Dissolve  one  tea- 
spoonful soda  in  one  cup  of  sour  milk  and  beat  thoroughly  into  the 
butter.  Spread  on  well  greased  hot  griddle  and  fry  until  little  bubbles 
cover  the  surface.  Turn  quickly.  Have  ready  some  cottage  cheese 
seasoned  with  salt  and  pepper  in  which  has  been  mixed  chopped  green 
pepper  or  pimento.  Spread  one-half  inch  thick  on  top  of  hoe  cake.  Cut 
cake  into  quarters  and  serve  on  hot  plate.  This  recipe  makes  four 
griddle  size  cakes. 

AMBER  SYRUP  Mrs.  Harry  M.  Boon 

One  cup  brown  sugar;  two  cups  granulated  sugar;  two  cups  boil- 
ing water.  Boil  five  minutes  and  when  cool  add  ten  drops  vanilla.  It 
is  hard  to  distinguish  this  from  maple  syrup. 


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116 


CAKES 


Now,  now  the  mirth  comes 
With  the  cake  full  of  plums." 

— Herrick. 


MARSHMALLOW  CAKE  Mrs.  J.  H.  Shanley 

One-half  cup  butter;  one  and  one-half  cups  sugar;  two  and  one- 
half  cups  flour;  one-half  cup  milk;  two  level  teaspoonfuls  baking 
powder ;  five  eggs ;  one  teaspoonf ul  vanilla.  Bake  in  layers  and  spread 
with  the  marshmallow  paste  between  layers  and  on  top;  also  marsh- 
mallows  cut  in  half. 

Marshmallow  Paste:  Three-fourths  cup  sugar;  one-fourth  cup 
milk,  boiled  together  six  minutes.  Melt  one-fourth  pound  marshmal- 
lows,  add  two  tablespoonfuls  water;  combine  with  the  boiled  sugar 
and  milk,  add  vanilla  and  beat  until  stiff  enough  to  spread. 

GOLD  CAKE  Mrs.  Charles  S.  Daily 

One  and  one-half  cups  sugar ;  three-fourths  cup  butter ;  four  yolks 
of  eggs;  three  whites  of  eggs;  three-fourths  cup  milk;  two  cups  flour; 
two  teaspoonfuls  baking  powder;  one  teaspoonful  flavoring.  Cream 
butter  and  sugar,  then  add  the  beaten  yolks  of  eggs,  add  flavoring  to 
this,  then  add  milk  and  flour  alternately,  first  sifting  flour  and  baking 
powder  together.  Beat  the  whites  of  eggs  to  a  stiff  froth  and  add  last, 
folding  them  in  gently.  Bake  in  a  loaf  cake  pan  forty  minutes  in  a 
modern  oven. 

COCOANUT  CREAM  CAKE  Mrs.  H.  S.  Mount 

One-half  cup  butter;  one  and  one-half  cup  sugar;  one  cup  cold 
water;  three  cups  sifted  flour  (sifted  three  times);  two  heaping 
teaspoonfuls  baking  powder ;  whites  four  eggs  beaten  stiff ;  flavor  with 
vanilla.  Cream  butter  and  sugar.  Add  one-third  water  and  beat 
thoroughly ;  then  add  one  cup  flour  and  beat  again.  Add  second  one- 
third  cup  of  water  and  second  cup  of  flour  and  continue  beating. 
Into  last  cup  of  flour  add  baking  powder  and  add  last  one-third  cup 
of  water  with  the  last  cup  of  flour  and  beat  thoroughly.  Then  flavor 
and  fold  in  the  beaten  whites  of  eggs;  carefully  put  in  three  layer 
tins.  Grate  a  whole  cocoanut.  Whip  one  pint  of  cream.  After  cakes 
are  cool  put  whipped  cream  on  first  layer,  then  cover  with  freshly 
grated  cocoanut.  Continue  the  same  until  the  last  layer  is  well  cov- 
ered with  whipped  cream,  and  then  cocoanut. 

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ORANGE  CAKE  Mrs.  Martin  K.  Northam 

One-tliird  cup  butter ;  one  cup  sugar ;  grated  rind  of  one  orange ; 
one-half  cup  milk  or  water ;  one  and  one-half  cups  sifted  pastry  flour ; 
two  level  teaspoonfuls  baking  powder;  yolks  of  two  eggs,  beaten 
light;  whites  of  two  eggs,  beaten  dry.    This  makes  two  small  layers. 

Filling:  The  unbeaten  white  of  one  egg;  add  to  this  one-fourth 
cup  orange  pulp  and  juice,  with  the  rotary  egg  beater  gradually  beat 
in  one  and  one-half  cups  powdered  sugar,  beating  it  slowly.  When 
that  is  stiff  enough  to  hold  its  shape  spread  upon  the  cake.  Long 
beating  makes  this  icing  spongy  and  white. 

EGGLESS  CAKE  Mrs.  W.  H.  Muschlet 

One  cup  apple  sauce,  unsweetened;  one  teaspoonful  soda;  one 
cup  of  sugar;  one-half  cup  butter;  one  and  one-half  cup  flour — de- 
pends on  consistency  of  apple  sauce;  one  teaspoonful  ground  cinna- 
mon; one  teaspoonful  ground  allspice;  one-half  teaspoonful  cloves; 
one-half  teaspoonful  nutmeg ;  one-half  cup  citron,  cut  in  small  pieces ; 
one  or  over  cups  of  nuts.  Mix  flour,  nuts  and  citron  well.  Cream 
butter  and  sugar  till  it  pops;  add  apple  sauce;  which  turns  brown. 
Then  add  spices,  flour,  nuts  and  citron.  Bake  in  moderate  oven  in 
flat  pan  about  35  minutes,  probably  40  minutes.  If  preferred  iced,  cut 
in  squares.     Make  double  quantity,  as  the  longer  kept  the  better. 

LADY  BALTIMORE  CAKE  Mrs.  L.  B.  Maxwell 

Take  one  cupful  of  butter ;  two  cupf uls  sugar ;  three  and  one-half 
cupfuls  of  flour;  one  cupful  sweet  milk;  whites  of  six  eggs;  two  tea- 
spoonfuls  baking  powder;  and  one  teaspoonful  rose-water.  Cream 
the  butter,  add  the  sugar  gradually,  beating  continually;  then  the 
milk  and  flavoring;  next  the  flour  and  baking  powder  and  lastly 
the  stiffly  beaten  whites  of  eggs,  which  should  be  folded  into  the 
dough.  Bake  in  three  layer  cake  tins  in  quite  hot  oven.  To  make  the 
filling,  dissolve  three  cups  of  sugar  in  one  cupful  boiling  water;  cook 
it  until  it  threads ;  then  pour  it  onto  the  stiffly  beaten  whites  of  three 
eggs,  stirring  constantly.  To  this  icing  add  one  cupful  of  chopped 
raisins,  one  cupful  of  nutmeats  (pecans  preferred)  and  five  figs  cut 
into  very  thin  strips.  This  makes  enough  icing  for  top  and  sides  of 
cake. 

TUTTI  FRUTTI  CAKE  Mrs.  Wm.  J.  Maiden 

Two  tablespoonfuls  butter;  one  cupful  sugar;  one  cupful  milk; 
one  egg ;  two  cupfuls  flour ;  two  heaping  teaspoonfuls  baking  powder ; 
one-half  cupful  dates  (pitted  and  chopped) ;  one-half  cupful  English 
walnuts,  chopped;  one-half  cupful  raisins  or  figs  (or  both),  chopped; 
three  tablespoonfuls  chocolate  or  cocoa ;  one  teaspoonful  vanilla.  This 
makes  two  layers. 

Filling:  Three  cupfuls  4x  sugar;  three  tablespoonfuls  cocoa;  six 
tablespoonfuls  melted  butter;  six  tablespoonfuls  hot  coffee;  one  tea- 
spoonful vanilla.    Mix  well  and  put  on  cake. 

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CREAM  CAKE  Mrs.  W.  S.  Holabird 

One-half  cup  butter;  one  cup  sugar;  yolks  of  two  eggs  beaten 
light;  one  and  three-fourths  cups  sifted  pastry  flour;  two  level  tea- 
spoonfuls  baking  powder ;  one-half  cup  cold  water ;  whites  of  two  eggs 
beaten  dry ;  flavoring  to  suit. 

Cream  Filling:  One-fourth  cup  sifted  flour;  one  cup  hot  milk; 
one-third  cup  sugar ;  one-fourth  teaspoonf ul  salt ;  one  egg  beaten  light ; 
one  ounce  chocolate ;  one  teaspoonful  vanilla  extract.  Mix  flour  and 
salt  with  a  very  little  cold  milk;  stir  into  the  hot  milk  and  cook  ten 
minutes,  add  the  chocolate  and  stir  until  it  is  melted  and  evenly 
blended  with  the  flour  mixture.  Then  beat  in  the  egg  mixed  with 
the  sugar,  and  lastly  the  vanilla. 

LADY  FINGER  CAKE  Mrs.  C.  A.  Bowman 

Five  eggs,  beaten  separately;  six  lady  fingers,,  browned  and 
grated ;  three-fourths  cup  almonds,  ground  fine ;  one  cup  sugar ;  vanilla 
to  taste.  Mix  all  together,  putting  in  stiffly  beaten  whites  last.  Bake 
in  two  layers  in  moderate  oven. 

Filling:  Yolk  of  one  egg;  one  and  one-half  teaspoonf uls  corn 
starch;  sugar  and  vanilla  to  taste.  Spread  between  layers  and  put 
whipped  cream  on  top. 

WEARY  WILLY  Mrs.  C.  A.  Carscadin 

Whites  of  two  eggs  broken  in  a  cup ;  enough  soft  butter  to  make 
the  cup  half  full;  fill  the  cup  with  milk.  Sift  one  and  one-half  cups 
pastry  flour;  one  cup  sugar;  two  teaspoonfuls  baking  powder  and 
pinch  of  salt.  Turn  the  cup  of  liquid  into  the  dry  ingredients,  flavor 
and  beat  ten  minutes.  Bake  in  rather  slow  oven  in  layers  or  loaf.  If 
well  beaten  this  is  a  delicious,  fine  grained  cake. 

SUNSHINE  CAKES  Charlotte  Pangburn 

Seven  eggs;  the  whites  and  yolks  beaten  separately  and  very 
stiffly.  Then  add  one-fourth  teaspoonful  each  of  salt  and  cream  of 
tartar;  then  fold  in  one  cup  of  sugar  sifted  three  times;  also  one  cup 
of  flour  sifted  three  times,  then  flavoring,  preferably  orange  flavor. 
Bake  in  a  slow  oven  forty-five  minutes. 

DELICIOUS  WHITE  CAKE  Mrs.  W.  F.  Barnard 

One  and  one-half  cups  sugar;  one-half  cup  butter;  one  cup  sweet 
milk ;  two  cups  flour ;  one  teaspoonful  baking  powder ;  whites  of  four 
eggs.  Cream  sugar  and  butter,  add  milk,  then  flour  and  baking  powder. 
Lastly,  add  whites  of  eggs,  stirring  very  little  after  whites  are  in. 

WHITE  CAKE  (LAYER)  Mrs.  Knap 

Whites  of  eight  eggs;  one  and  one-fourth  cups  of  granulated 
sugar ;  one-half  cup  water ;  three-fourths  cup  butter ;  two  and  one-half 
cups  flour;  two  heaping  teaspoonfuls  of  baking  powder.    Flavor. 

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SUNSHINE  CAKE  Mary  Roberts 

Whites  of  seven  eggs;  yolks  of  five  eggs;  two-thirds  cup  flour, 
sifted  five  times ;  one  cup  sugar ;  one  pinch  salt ;  one-third  teaspoonful 
cream  of  tartar;  extract  to  taste.  Beat  whites  very  stiff,  then  add 
sugar;  beat  lightly,  then  add  yolks  beat  thoroughly;  add  flour,  stir 
lightly;  then  add  extract.  Put  cream  of  tartar  in  eggs  when  half 
beaten. 

GOOD  LAYER  CAKE  Mrs.  H.  D.  Sheldon 

One  cup  sugar ;  one-half  cup  butter ;  two  eggs ;  one  cup  milk ; 
two  and  one-half  cups  flour ;  two  teaspoonfuls  baking  powder ;  flavor- 
ing. Cream  sugar  and  butter,  add  eggs  beaten  lightly,  then  milk. 
Sift  flour  three  times  before  measuring,  baking  powder  with  flour  in 
final  sifting. 

GOOD  LAYER  CAKE  Mrs.  W.  F.  Barnard 

One-half  cup  butter;  one  cup  sugar;  one-half  cup  sweet  milk; 
three  eggs,  beaten  separately;  one  and  one-half  cups  flour;  one  and 
one-half  teaspoonfuls  baking  powder.  Cream  butter  and  sugar;  add 
milk,  yolks,  flour  and  baking  powder,  and  fold  in  whites.  Bake  in  two 
layers  or  loaf. 

GRAFTON  CAKE  Mrs.  Floyd  E.  Jennison 

Beat  two  tablespoonfuls  of  butter  (or  substitute)  to  a  cream; 
add  gradually  one  and  one-half  cups  of  sugar;  the  yolks  of  two  eggs 
(beaten  light)  and  one  cupful  of  warm  water.  Stir  in  two  and  one- 
half  cups  of  pastry  flour  and  beat  continuously  for  five  minutes.  Add 
two  teaspoonfuls  of  baking  powder,  one  of  vanilla  and  beat  again. 
Now  add  the  stiffly  beaten  whites,  folded  in  carefully.  Bake  in  two 
layers. 

THE  ROBERT  E.  LEE  CAKE  Mrs.  Deborah  Kaufman 

Three  eggs;  one  cup  sugar;  one-half  cup  hot  water;  one  and  one- 
fourth  cups  flour;  one  teaspoonful  baking  powder;  the  grated  rind  of 
one  orange.  Beat  sugar  and  yolks  of  eggs  with  small  portion  of  orange 
peel  and  half  of  the  beaten  whites  of  eggs.  Add  hot  water,  and  last 
the  sifted  flour  with  baking  powder,  and  pinch  of  salt.  Bake  in  two 
layers  in  hot  oven. 

Filling:  The  rest  of  the  grated  rind  of  orange,  half  cup  sugar, 
the  remaining  whites  of  eggs ;  whip  together  and  place  between  layers 
while  cake  is  hot. 

CRUMB  CAKE  Mrs.  A.  Donald  Campbell 

One  cup  sugar;  one  cup  flour;  one-half  cup  butter;  rub  all  to- 
gether with  one-half  teaspoonful  cinnamon  and  nutmeg ;  one-half  tea- 
spoonful salt.  Set  aside  one-half  cup  of  mixture.  Then  to  portion  left 
add  one  good  sized  cup  of  flour,  two  teaspoonfuls  baking  powder, 
one-half  cup  of  milk,  one  egg.  Mix  thoroughly  and  put  in  baking 
pan  and  sprinkle  the  mixture,  set  aside,  on  top  and  bake  slowly. 

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WHEATLESS  SPONGE  CAKE  Sabin  School 

Four  eggs;  three-fourths  cup  sugar;  one-fourth  cup  corn  starch; 
one-fourth  cup  potato  flour;  one-fourth  teaspoonful  vanilla.  Beat 
whites  of  eggs  stiff,  add  sugar  and  beat  again.  Add  yolks  beaten 
separately;  fold  in  corn  starch  and  potato  flour  sifted  together;  add 
vanilla.    Bake  in  slow  oven  thirty -five  minutes. 

SPONGE  CAKE  Mrs.  E.  P.  Rowen 

Two  eggs,  well  beaten  together;  one  cup  sugar,  beat  into  eggs 
for  five  minutes;  one  cup  flour;  one  heaping  teaspoonful  baking 
powder  in  flour ;  one-half  cup  boiling  water  added  last.  Put  into  oven 
immediately. 

PRUNE  CAKE  Mrs.  C.  B.  Martin 

One  and  one-half  cups  sugar  and  two  tablespoonfuls  butter 
creamed ;  yolks  of  three  eggs ;  white  of  one  egg ;  add  one  cup  chopped 
prunes,  sweetened  and  cooked;  English  walnuts;  one  teaspoonful  cin- 
namon; one-fourth  teaspoonful  cloves;  little  nutmeg;  one  cup  sweet 
milk ;  level  teaspoonful  soda ;  heaping  teaspoonful  baking  powder ;  two 
and  one-half  cups  flour.     Makes  three  layers. 

Icing:  Cream  two  cups  pulverized  sugar  and  one  tablespoonful 
butter ;  add  whites  of  two  eggs  beaten  stiff. 

WAR  CAKE  Mrs.  M.  A.  Flanders 

One-half  cup  corn  syrup;  four  scant  tablespoonfuls  butter;  one- 
half  cup  milk;  one  egg,  white  and  yolk  beaten  separately;  fourteen 
graham  crackers  rolled  fine ;  two  tablespoonfuls  flour ;  one  teaspoon- 
ful baking  powder;  one-half  teaspoonful  vanilla;  two  tablespoonfuls 
chopped  nuts  and  two  tablespoonfuls  raisins. 

EGGLESS,  MILKLESS,  BUTTERLESS  CAKE  Mrs.  C.  E.  Seaton 

Put  in  a  saucepan  one  cupful  of  brown  sugar ;  one  cupful  of  water, 
two  cupf uls  of  seeded  raisins ;  one-third  cupful  of  lard ;  one  teaspoon- 
ful of  cinnamon,  one-quarter  teaspoonful  nutmeg;  one-half  teaspoon- 
ful cloves,  ground,  and  a  pinch  of  salt.  Place  over  the  fire  and  boil 
for  five  minutes.  Let  cool,  then  add  one  teaspoonful  soda  dissolved 
in  a  little  hot  water ;  two  cupfuls  flour,  in  which  one-half  teaspoonful  of 
baking  powder  has  been  sifted.  Put  in  a  loaf  cake  pan  and  bake  one 
hour  in  a  moderate  oven. 

BUTTERLESS,  EGGLESS,  MILKLESS  CAKE    Mrs.  M.  A.  Flanders 

Two  cups  raisins ;  one-half  teaspoonful  allspice ;  one-half  teaspoon- 
ful cinnamon;  two  tablespoonfuls  shortening;  one-half  teaspoonful 
salt ;  one  cup  boiling  water ;  one  cup  brown  sugar ;  one-half  cup  dates ; 
boil  five  minutes ;  when  cool,  add  two  cups  flour,  one  teaspoonful  baking 
soda,  dissolved  in  warm  water.     Bake  in  a  loaf. 

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BLUEBERRY  CAKE  Mrs.  Henry  Crossman 

One  quart  of  flour;  three  tablespoonfuls  sugar;  one  teaspoonful 
baking  powder;  pinch  of  salt;  two  eggs;  two  cupfuls  milk;  piece  of 
butter  size  of  egg.  Scatter  baking  powder,  salt  and  sugar  into  flour 
and  sift  well,  add  the  beaten  eggs,  melted  butter  and  milk ;  stir  all  to- 
gether a  few  minutes,  then  add  berries,  slightly  floured.  Bake  in  long 
square  tin  for  twenty  minutes  or  half  an  hour. 

SPONGE  CAKE  Mrs.  Earl  Combs 

Three  eggs;  four  tablespoonfuls  of  cold  water;  one  cup  pow- 
dered sugar;  one  cup  flour  and  a  pinch  of  salt;  two  teaspoonfuls 
baking  powder ;  beaten  whites  of  two  eggs ;  bake  in  loaf  or  layers. 

FIG  CAKE  Mrs.  J.  E.  Kelly 

One-half  cup  raisins ;  one-half  cup  figs,  cut  fine ;  a  level  teaspoon- 
ful soda;  one  cup  boiling  water.  Sit  to  one  side  while  mixing;  one 
cup  sugar;  one-half  cup  butter;  one  egg;  one  teaspoonful  lemon  ex- 
tract ;  one  heaping  teaspoonful  cinnamon ;  one-half  teaspoonful  cloves ; 
two  cups  flour ;  add  first  mixture  and  bake  in  moderate  oven. 

Frosting:  One  and  one-half  cups  powdered  sugar;  one-half  cup 
butter,  creamed  together;  two  tablespoonfuls  grated  chocolate;  two 
tablespoonfuls  strong  coffee;  one  teaspoonful  vanilla.  Do  not  cook 
frosting. 

LAYER  CAKE  WITH  APPLE  FILLING  Mrs.  W.  F.  Becker 

Three  tablespoonfuls  butter;  one  scant  cup  sugar;  one  scant  cup 
milk ;  yolks  of  two  eggs ;  one  one-fourths  cups  flour ;  two  teaspoonfuls 
baking  powder ;  one  teaspoonful  vanilla.  Cream  butter  and  sugar  and 
add  eggs ;  beat  five  minutes ;  add  milk ;  then  add  flour  sifted  with  bak- 
ing powder;  add  vanilla,  and  beat  five  minutes  and  put  in  two  layer 
pans,  put  filling  between  layers  and  on  top. 

Filling :  Whites  of  two  eggs ;  one-half  cup  sugar ;  two  large  grated 
apples ;  one  teaspoonful  vanilla.    Beat  one-half  hour. 

APPLE  SAUCE  CAKE  Mrs.  H.  D.  Sheldon 

One-fourth  cup  butter ;  one  cup  sugar ;  one  egg  yolk ;  one  teaspoon- 
ful cinnamon ;  one-half  teaspoonful  cloves ;  little  nutmeg ;  one  cup  ap- 
ple sauce;  one  level  teaspoonful  soda;  one  cup  raisins;  two  cups  flour; 
pinch  of  salt.  Cream  butter  and  sugar,  add  egg  well  beaten  and  soda 
dissolved  in  the  apple  sauce ;  add  raisins,  mixed  with  flour  and  spices. 

Frosting:  One  cup  of  confectioners'  sugar;  two  tablespoonfuls 
melted  butter,  enough  hot  water  to  spread. 

DATE  CAKE  Mrs.  Edward  S.  Smith 

One  cup  of  dates  chopped  fine;  sprinkle  over  them  one  cup  of 
boiling  water,  and  one  scant  teaspoonful  of  soda.  Let  stand  while 
you  mix  the  cake.  One  cup  of  sugar ;  one  tablespoonf ul  of  butter ;  one 
and  one-third  cups  of  flour ;  one-half  cup  of  nut  meats ;  vanilla.  Mix 
and  add  dates.    Bake  slowly  thirty-five  minutes. 

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CHOCOLATE  FUDGE  CAKE  Mrs.  J.  G.  Sherer 

Dissolve  two  ounces  chocolate  in  five  tablespoonfuls  boiling  water. 
Cream  one-half  cup  butter,  adding  gradually  one  and  one-half  cupfuls 
sugar ;  add  yolks  of  four  eggs,  beaten  thoroughly,  then  add  the  choco- 
late; one-half  cupful  milk;  one  and  three-fourths  cupfuls  flour;  two 
level  teaspoonfuls  baking  powder;  one  teaspoonful  vanilla  and  add 
beaten  whites  last. 

Filling:  Two  cups  sugar;  one  cup  milk;  one-half  cup  chocolate; 
butter  size  of  a  walnut.  Boil  until  thick  enough  and  beat  until  rather 
stiff.     Spread  on  cake. 

CHOCOLATE  CAKE  Sharlotte  Pangburn 

Two  cups  of  brown  sugar ;  one-half  cup  of  butter ;  one-half  cup  of 
sour  milk;  two  eggs.  Cream  this  together.  Then  dissolve  one  tea- 
spoonful  (level)  soda  in  one-half  cup  of  hot  water;  one  teaspoonful 
baking  powder.  Grate  one-third  cake  of  Baker's  chocolate;  add  hot 
water  and  soda  and  stir  with  cake.  Lastly  add  two  heaping  cups  of 
flour.    For  layer  or  loaf  cake. 

CHOCOLATE  CAKE  Mrs.  T.  C.  Hollenberger 

One-half  cake  chocolate ;  three-fourths  cup  brown  sugar ;  one-half 
cup  sweet  milk ;  cook  until  smooth.  Add  one  teaspoonful  vanilla. 
When  cold,  add  to  the  following:  Cake  one-half  cup  butter,  one  cup 
brown  sugar,  two  eggs,  one-half  cup  milk,  one  and  one-half  cups  flour, 
one  teaspoonful  soda.    Beat  whites  of  eggs  separately. 

GRAHAM  CRACKER  CAKE  Mrs.  Paul  Klein-exel 

One-third  cup  butter;  one  cup  of  sugar;  three-fourths  cup  milk; 
three  eggs  beaten  separately ;  one  package  of  graham  crackers,  ground 
fine ;  one  cup  of  nuts,  one  walnut ;  two  teaspoons  baking  powder.  Bake 
in  two  layers  for  twenty  minutes. 

HICKORY  NUT  CAKE  Mrs.  William  S.  Wood 

One  and  one-half  cupfuls  sugar ;  one-half  cupful  butter ;  one  cup- 
ful sour  milk;  one  teaspoonful  soda;  two  eggs;  three  cupfuls  flour; 
one  cupful  stoned  raisins ;  one  and  one-half  cupfuls  nut  meats,  cut  up, 
and  one  teaspoonful  cinnamon. 

POTATOE  CAKE  Mrs.  William  Molt 

One  cup  cold  boiled  potatoes,  grated;  two  cups  flour;  one  cup 
grated  chocolate;  two  cups  sugar;  three-fourths  cup  butter;  one-half 
cup  each  of  chopped  almonds  and  raisins ;  one-half  teaspoonful  each  of 
ground  cloves,  cinnamon  and  vanilla ;  five  eggs,  beat  in  one  at  a  time ; 
one  cup  sour  cream,  or  milk ;  one  teaspoonful  soda.    Bake  one  hour. 

LIZZIE'S  NO-EGG  CAKE  Mrs.  C.  A.  Carscadin 

One  cup  sour  milk ;  one  teaspoonful  soda ;  one  cup  chopped  raisins ; 
two  cups  flour;  one  teaspoonful  each  of  cinnamon  and  cloves;  one 
cup  granulated  sugar ;  one-half  cup  butter  and  a  pinch  of  salt. 

123 


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Cakes 

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POOR  MAN'S  CAKE  Mrs.  K.  Larson 

One  tablespoon  butter ;  one  cup  sugar ;  one  teaspoonf ul  soda ;  one 
teaspoonful  baking  powder;  two  cups  flour;  one  cup  raisins;  two  tea- 
spoons vanilla;  one  teaspoonful  allspice;  one  cup  sour  milk;  one  egg 
beaten. 

RYE  BREAD  TORTE  Mrs.  Harry  M.  Boon 

Four  eggs,  separate  yolks  and  whites;  three-fourths  cup  butter; 
one  and  three-fourths  cups  each  of  sugar  and  rye  bread.  Let  the  rye 
bread  dry  so  it  can  crumble.  Baked  in  two  layers  with  whipped  cream 
between  makes  a  very  rich  cake. 

DARK  CAKE  Mrs.  C.  A.  Carscadin 

One-half  cup  brown  sugar ;  one  egg ;  one-quarter  cup  each  of  but- 
ter, molasses  and  strong  coffee;  one  and  one-quarter  cups  flour;  one- 
half  cup  each  of  raisins  and  currants;  one-half  teaspoonful  each  of 
soda,  cinnamon  and  cloves;  one-quarter  teaspoonful  mace.  Mix  to- 
ether  in  above  order  and  bake. 


EVIL'S  CAKE  Mrs.  R.  H.  Wheeler 

Part  1:  One  cup  light  brown  sugar;  one  cupful  Baker's  choco- 
late (two  squares) ;  one-half  cupful  milk ;  thoroughly  cook  in  double 
boiler  and  when  cool  mix  with  part  2. 

Part  2 :  One-half  cupful  butter  (scant) ;  one  cupful  brown  sugar ; 
yolks  of  three  eggs ;  one-half  cupful  milk ;  two  cupf uls  flour ;  one  tea- 
spoonful soda  dissolved  in  two  tablespoonfuls  warm  water. 

Chocolate  Frosting:  One  cupful  sugar;  butter  size  of  a  walnut; 
four  tablespoonfuls  cream;  dessertspoonful  vanilla;  two  squares 
Baker's  chocolate.    Cook  in  double  boiler  slowly. 

White  Frosting :  Whites  of  four  eggs ;  two  cupfuls  sugar ;  two  ta- 
blespoonfuls water ;  one  cup  nutmeats ;  two  teaspoonfuls  vanilla.  Cook 
six  or  seven  minutes  in  double  boiler. 

DEVIL'S  FOOD  CAKE  Sue  C.  Woodman 

Yolk  of  one  egg;  one-half  cup  milk;  two  squares  Baker's  choco- 
late ;  one  tablespoonful  butter.  Cook  till  thick.  Add  one  cup  sugar ; 
one-half  cup  milk;  one-half  cup  flour;  one  teaspoonful  soda;  one  tea- 
spoonful vanilla ;  bake  in  two  layers. 

Filling :  One  tablespoonful  cocoa ;  one  tablespoonful  corn  starch ; 
one-half  cup  sugar ;  a  small  piece  butter ;  one-half  cup  chopped  raisins ; 
one  cup  milk;  one  teaspoonful  vanilla.     Cook  until  thick. 

SPICE  CAKE  Mrs.  Harry  M.  Boon 

Three-fourths  cup  sour  milk ;  three-fourths  teaspoonful  soda ;  one 
cup  sugar ;  one-half  cup  chopped  raisins ;  one-quarter  cup  chopped  wal- 
nut meats;  piece  of  butter  size  of  an  egg;  two  eggs;  two  level  tea- 
spoonfuls  cinnamon;  one-half  teaspoonful  each  nutmeg  and  ginger; 
one  and  one-half  cups  flour,  sifted.  Bake  in  medium  oven  three-quar- 
ters of  an  hour. 

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SOUTHERN  PORK  CAKE  Miss  Katharine  Orr 

One-half  pound  fat  salt  pork,  minced;  one  and  one-half  pounds 
seeded  raisins;  three  eggs;  five  cups  flour;  one  cup  nut  meats;  two 
eups  (large)  sugar;  one  cup  of  molasses;  one  teaspoonful  soda  in  dry 
flour;  two  teaspoonfuls  cinnamon  in  dry  flour;  one  teaspoonful  cloves 
in  dry  flour.  Pour  one  pint  boiling  water  over  salt  pork  in  bowl,  and 
add  all  ingredients,  whip  eggs  and  put  in  last  next  to  flour.  Bake  one 
hour. 

MRS.  ROOSEVELT'S  RECIPE  FOR  SPICE  CAKE 

Mrs.  Theodore  Roosevelt 

One  cup  butter;  two  cups  sugar;  one  cup  milk;  four  eggs;  four 
cups  flour;  two  teaspoonfuls  Royal  Baking  Powder;  one  teaspoonful 
ground  cinnamon;  one-half  teaspoonful  nutmeg. 

BLACK  FRUIT  CAKE  Mrs.  N.  L.  Hurlbut 

Four  pounds  dried  brown  sugar ;  one  pound  flour,  browned ;  three- 
fourths  pound  butter ;  one  wine  glass  each  of  milk,  mixed  with  one  of 
brandy  and  one  of  wine;  one  teaspoonful  of  soda;  one  cup  molasses; 
three  pounds  currants;  three  pounds  raisins;  one  pound  citron;  ten 
eggs;  two  teaspoonfuls  each  allspice  and  cloves;  two  tablespoonfuls 
cinnamon  and  one  whole  nutmeg.  Cream  butter  and  sugar  together; 
mix  soda  in  the  milk  with  the  brandy  and  wine;  then  molasses  and 
spices ;  beat  eggs  separately.  Put  paper  in  bottom  of  pans  and  bake 
in  slow  oven  two  hours. 

CINNAMON  CAKE  Bertha  Z.  Bisbee 

One  cup  each  of  granulated  sugar  and  milk;  two  cups  flour;  a 
pinch  of  salt;  one  tablespoonful  butter  or  lard;  two  teaspoonfuls  bak- 
ing powder ;  one  egg.  Put  batter  in  pan,  sprinkle  brown  sugar  thickly 
over  the  top,  also  cinnamon ;  put  lumps  of  butter  all  over  top.  Bakes 
in  about  fifteen  minutes. 


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Cakes 

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126 


FILLINGS  AND  ICINGS 


COCOANUT  FILLING 

Boil  together  one  cupful  sugar  and  one-half  cupful  water  until 
they  form  a  soft  ball  when  tested  in  cold  water;  pour  slowly  while  hot 
into  the  stiffly  beaten  whites  of  two  eggs,  beating  all  the  time.  When 
stiff  add  one  teaspoonful  vanilla  extract  and  one  cupful  cocoanut.  Put 
between  layers  of  a  cake. 

CUSTARD  FILLING. 

Dissolve  two  tablespoonfuls  cornstarch  in  a  little  milk,  put  in 
double  boiler  with  a  scant  cupful  milk  and  one  teaspoonful  butter; 
stir  until  it  begins  to  thicken;  beat  the  yolks  of  two  eggs  and  one- 
half  cupful  sugar  until  very  light;  pour  on  some  of  the  boiling  cus- 
tard ;  now  turn  this  back  into  the  double  boiler  and  stir  a  few  minutes, 
adding  flavoring.  When  cool  spread  between  layers  of  cake  and 
sprinkle  cocoanut  or  ground  nuts  over;  cover  top  of  cake  with  thin 
layer  of  the  custard  and  sprinkle  with  nuts. 

ORANGE  FILLING  Miss  Edmonds 

Mix  one-half  cup  sugar  and  two  tablespoonfuls  flour;  add  grated 
rind  of  one-half  orange  and  one-quarter  cupful  of  orange  juice  and 
one-half  tablespoonf ul  lemon  juice ;  one  egg,  slightly  beaten ;  melt  one 
teaspoonful  butter  and  add  the  mixture,  stirring  constantly  until  it 
reaches  the  boiling  point.     Cool  before  using. 

MAPLE  FILLING  Mrs.  Louis  Geyler 

Two-thirds  cup  maple  syrup,  fill  up  cup  with  water;  add  one- 
fourth  cup  sugar;  one-fourth  cup  cornstarch,  and  one-fourth  cup  but- 
ter.   When  cool  add  one-half  pint  bottle  whipped  cream. 

MOCHA  FILLING  Sue  C.  Woodman 

One  tablespoonf  ul  butter;  one  tablespoonful  cocoa;  one  table- 
spoonful  cold  coffee;  one  and  one-fourth  cup  powdered  sugar;  one  tea- 
spoonful vanilla. 

MOCHA  FILLING 

One-half  pint  milk ;  one-half  cup  black  coffee ;  one-half  cup  sugar ; 
yolks  of  three  eggs;  three  tablespoonfuls  blanched  almonds  chopped 
fine.     Icing  of  three  whites  and  chocolate. 

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Fillings  and  Icings 

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MOCHA  CAKE  FILLING  Mrs.  Louis  Geyler 

One  large  cup  strong  coffee ;  two-thirds  cup  sugar;  one  tablespoon- 
ful  cornstarch;  cook  until  clear.  Before  taking  off  stove,  add  large 
dessertspoonful  of  butter.  When  cool,  add  one-half  pint  bottle  cream 
whipped. 

FIG  FILLING 

Cook  in  a  double  boiler  one-half  pound  figs,  finely  chopped;  one- 
third  cupful  sugar ;  one-third  cupful  boiling  water  and  one  tablespoon- 
ful  lemon  juice,  until  thick  enough  to  spread. 

NUT  FILLING  FOR  CAKE  Mrs.  E.  R.  Blew 

One  cup  sour  cream,  one  cup  hickory  nuts  chopped  fine,  one  cup 
sugar.     Cook  in  double  boiler  till  thick  enough  to  spread. 

SOUR  CREAM  FILLING  FOR  LAYER  CAKE  Mrs.  W.  F.  Becker 

One  cup  sour  whipping  cream;  one-half  cup  sugar;  one-half  cup 
walnuts  chopped ;  one  teaspoonful  vanilla. 

LEMON  FILLING  Mrs.  G.  D.  Prentiss 

One  cupful  sugar;  one  egg;  one  tablespoonful  butter;  juice  and 
grated  rind  of  one  lemon.    Boil  over  hot  water  until  thick  and  creamy. 

LEMON  ICING  Mrs.  J.  T.  Wilcox 

Whites  of  two  eggs  beaten  to  a  froth,  one  pound  powdered  sugar 
and  one  lemon  grated. 

WHITE  ICING  AND  FILLING  Mrs.  De  Vries 

Cook  together  one  and  one-half  cupfuls  sugar  and  one-third  cupful 
water  until  it  threads ;  let  cool  a  little  and  break  in  the  whites  of  two 
eggs  well  beaten.  Beat  until  cold  and  put  between  layers  and  on 
top. 

MARSHMALLOW  ICING  Mrs.  W.  D.  Hurlbut 

One  cup  granulated  sugar;  one-fourth  cup  water;  stir  until  dis- 
solved and  boil  until  it  forms  soft  balls  when  dropped  into  cold  water. 
One-half  pound  marshmallows  in  double  boiler  with  two  tablespoon- 
fuls  hot  water,  stir  until  melted;  now  pour  hot  syrup  gradually  into 
this  mixture,  beating  constantly,  add  flavor,  beat  until  cold. 

CHOCOLATE  ICING  Mrs.  E.  G.  Cooley 

One  cupful  granulated  sugar ;  one  egg ;  three  tablespoonf uls  sweet 
milk;  two  squares  Baker's  chocolate.  Stir  the  whole  egg,  unbeaten, 
into  the  sugar ;  add  the  milk  and  grated  chocolate.  Cook,  stirring  con- 
stantly, for  three  minutes;  flavor  with  one  teaspoonful  vanilla.  Let 
cool  before  putting  on  c<ake. 

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Fillings  and  Icings 

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CHOCOLATE  CREAM  FROSTING  Miss  Nora  Edmonds 

Beat  the  whites  of  two  eggs ;  stir  into  them  enough  powdered  su- 
gar to  make  a  smooth  paste ;  add  one  teaspoonful  vanilla.  Spread  on 
cake.     Melt  enough  bitter  chocolate  to  make  a  coating  over  this. 

QUICK  ICING  Miss  Shay 

Four  tablespoonfuls  butter  creamed,  add  six  tablespoonfuls  su- 
gar; spread  on  cake,  using  a  knife  dipped  in  hot  water  to  make  it 
smooth. 

BOILED  ICING 

Two  cupfuls  sugar,  one-fourth  teaspoonful  cream  of  tartar  and 
one-half  cupful  cold  water.  Stir  until  it  boils.  When  it  just  drops, 
beat  in  seven  teaspoonfuls  to  the  stiffly  beaten  whites  of  two  eggs; 
then  boil  the  syrup  until  it  threads,  add  to  the  eggs,  beating  all  the 
time. 

FRUIT  ICING 

Into  one-fourth  cupful  of  orange,  lemon  or  other  strained  fruit 
juice  rub  as  much  sifted  confectioner's  sugar  as  will  form  a  smooth, 
glossy  icing ;  it  must  be  thick  enough  to  be  applied  without  running. 

TUTTI  FRUTTI  ICING  Mrs.  A.  Donald  Campbell 

Mix  with  boiled  icing  one  ounce  each  of  citron,  candied  cherries, 
seedless  raisins,  pineapple  and  almonds  cut  very  fine. 


129 


Fillings  and  Icings 

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130 


COOKIES 


WALNUT  JUMBLES 

One  and  one-half  cupfuls  of  sifted  pastry  flour;  one  teaspoonful 
of  baking  powder;  one-half  cupful  of  granulated  sugar;  one-quarter 
cupful  of  butter ;  one-half  cupful  of  shredded  walnuts ;  one  egg ;  one- 
quarter  cupful  of  milk. 

Method :  Sift  flour,  baking  powder  and  sugar  together,  rub  but- 
ter in  as  for  pie  pastry.  Beat  egg  well  and  add  milk.  Beat  this  into 
the  flour,  then  add  "nuts.  Knead  lightly  and  roll  half  an  inch  thick. 
Now  strew  sugar  over,  press  down  with  rolling  pin  and  cut  into  small 
rings  with  a  doughnut  cutter. 

SPICE  JUMBLES 

Use  the  recipe  of  Walnut  Jumbles  with  these  variations:  Take 
three-quarters  cupful  of  mixed  chopped  nuts,  one  teaspoonful  of  mixed 
spices,  cinnamon,  cloves  and  allspice,  and  if  need  be  add  more  milk 
if  dough  gets  too  thick.     Top  may  be  strewn  with  chopped  nuts  also. 

ANISE  TEA  CAKES 

Pour  eggs;  one  pound  of  fine  granulated  sugar;  one  pound  of 
sifted  pastry  flour;  one  teaspoonful  of  fine  anise  seed. 

Method :  Beat  eggs  and  sugar  for  at  least  half  an  hour,  then  beat 
in  gradually  as  much  of  the  flour  that  is  needed  to  be  able  to  handle 
at  once.  Take  onto  a  floured  board  and  using  rest  of  flour  kneed  and 
roll  about  half  an  inch  thick  and  cut  with  small  round  cutters.  Now 
brush  flat  tins  with  melted  wax,  strew  anise  seed  over  and  place  the 
cakes  half  an  inch  apart.  Let  stand  over  night,  then  bake  a  golden 
color.     They  will  look  as  though  they  were  frosted. 

CHILDREN'S  SPONGE  CAKES  Mrs.  C.  A.  Carscadin 

One  and  one-half  cups  flour;  two  teaspoonfuls  baking  powder; 
one  cup  sugar ;  two  eggs  broken  in  a  cup  and  cup  filled  with  milk  or 
cream.  Stir  all  together  in  a  mixing  bowl,  beat  hard  for  iive  minutes 
and  bake  about  ten  minutes  in  muffin  pans. 

FRENCH  TEA  CAKES  Mrs.  C.  A.  Carscadin 

One-half  cup  brown  sugar;  one-half  cup  butter;  creamed;  one- 
half  cup  milk ;  one  teaspoonful  cinnamon ;  one  cup  Quaker  oats ;  one 
cup  flour ;  two  teaspoonfuls  baking  powder ;  two  eggs  and  one  cup  of 
raisins.    Bake  in  muffin  tins. 

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HOT  TEA  CAKES 

Two  tablespoonfuls  butter;  one-half  cup  sugar;  one-eighth  tea- 
spoonful  salt;  one  egg;  one  and  one-half  cups  flour;  two  teaspoonfuls 
baking  powder ;  three-fourths  cup  milk ;  half  teaspoonful  vanilla.  Mix 
in  order  given  and  bake  in  muffin  tins  ten  or  twenty  minutes. 

LIGHTNING  CAKE  Mrs.  W.  F.  Barnard 

One  large  cup  flour;  one  large  teaspoonful  baking  powder;  one 
scant  cup  sugar.  Put  two  eggs  in  cup  and  fill  up  with  milk.  Put  sugar, 
flour  and  baking  powder  together,  throw  in  milk  and  eggs;  then  add 
five  level  tablespoonfuls  of  soft  butter,  vanilla,  and  then  salt.  Bake 
in  gem  pans. 

AFTERNOON  TEA  CAKES  Mrs.  W.  N.  Hurlbut 

One  cup  butter ;  half  cup  sugar,  beaten  to  a  cream ;  two  cups  flour ; 
one  teaspoonful  baking  powder;  two  eggs.  Drop  the  mixture  from  a 
teaspoon  into  a  floured  pan  and  bake  in  moderate  oven. 

BROWNIES  Mrs.  W.  N.  Hurlbut 

Two  eggs;  one  cup  sugar;  half  cup  butter;  half  cup  flour;  two 
squares  melted  Baker's  chocolate;  half  cup  chopped  walnuts;  one  tea- 
spoonful vanilla.  Beat  butter,  sugar  and  unbeaten  eggs  together. 
Bake  on  buttered  paper  and  cut  while  hot,  in  squares. 

EGG  ROLLS  Mrs.  W.  N.  Hurlbut 

One  pint  flour;  two  eggs;  half  teaspoonful  salt;  half  cup  milk; 
four  tablespoonfuls  butter;  three  level  teaspoonfuls  baking  powder. 
Sift  flour  with  dry  ingredients ;  cut  butter  into  flour  with  a  knife,  beat 
eggs  until  light  and  add  to  milk.  Add  this  to  flour  and  mix  lightly. 
Roll  out  on  floured  board  till  three-quarters  of  an  inch  thick.  Shape, 
brush  over  tops  with  white  of  egg,  and  sprinkle  with  granulated  sugar. 
Bake  fifteen  minutes  in  quick  oven. 

SOUTHERN  COOKIES  Mrs.  T.  D.  McMicken 

One  cup  butter;  one  and  one-half  cups  sugar,  creamed  together; 
beat  in  three  eggs;  one  cup  milk;  three  cups  flour;  two  teaspoonfuls 
baking  powder;  one  cup  chopped  nuts;  one-half  cup  raisins.  Drop 
on  buttered  tins. 

OATMEAL  MACAROONS  Mary  Roberts 

Three  cups  rolled  Quaker  oats ;  three  teaspoonfuls  baking  powder ; 
one  tablespoonful  butter;  one  cup  white  sugar;  two  eggs;  one-half 
teaspoonful  almond  extract.  Cream  butter  and  sugar,  then  add  eggs, 
well  beaten.  Mix  rolled  oats  and  baking  powder  together,  add  to  but- 
ter and  eggs.  Drop  one-half  teaspoonful,  about  two  inches  apart,  in 
well  buttered  pan.  Bake  in  moderate  oven.  If  not  quite  stiff  enough 
add  more  rolled  oats. 

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MACAROONS  Mrs.  W.  D.  Hurlbut 

One  tablespoonful  butter  and  one-half  scant  cup  sugar  creamed. 
One  well  beaten  egg ;  one  and  one-half  cups  dry  oatmeal ;  one  teaspoon- 
ful  each  of  salt  and  baking  powder  and  two  teaspoonfuls  almond  ex- 
tract.    Stir  and  drop  on  well  greased  pans. 

MACAROONS 

Beaten  whites  of  two  eggs ;  one  and  three-fourths  cupfuls  granu- 
lated sugar ;  two  cups  shredded  cocoanut ;  one-half  cupful  chopped  wal- 
nut meats ;  two  cupfuls  corn  flakes.  Mix  all  together  and  drop  on  well 
buttered  tins.    Bake  until  brown. 

SOFT  WHITE  COOKIES  WITH  RAISIN  FILLING 

Mrs.  M.  A.  Flanders 
One  and  one-half  cups  sugar;  three-fourths  cup  shortening;  one 
egg;  one-half  cup  milk;  one  level  teaspoonful  soda  dissolved  in  a  lit- 
tle milk;  salt,  nutmeg.  Mix  well  one  cup  sugar  (reserving  one-half 
cup  for  sprinkling  on  top  of  cookies  before  baking)  with  shortening, 
egg,  milk,  soda,  pinch  of  salt  and  a  sprinkle  of  nutmeg  and  flour.  Use 
enough  flour  to  enable  to  roll  and  cut. 

Raisin  Filling :  One-half  pound  raisins ;  one-half  cup  water ;  one- 
half  tablespoonful  butter ;  flour.  Put  raisins  in  a  pan  with  water  and 
butter  and  as  they  come  to  a  boil,  thicken  with  a  tablespoonful  of  flour, 
mixed  with  a  little  water.  Put  one  layer  of  cookies  in  baking  pan, 
spread  with  the  raisin  mixture,  then  place  another  cookie  on  top  of 
each ;  sprinkle  with  sugar  and  bake. 

BUTTER  COOKIES  Mrs.  J.  R.  Kline 

One  pound  butter ;  one  cup  sugar ;  two  eggs ;  rind  one-half  lemon ; 
juice  of  one-half  lemon;  six  cups  flour;  one  teaspoonful  baking  pow- 
der ;  one  cup  almonds  chopped  fine.  Cream  the  butter ;  add  the  sugar, 
then  the  yolks  of  eggs,  slightly  beaten.  Add  rind  of  lemon,  and  the 
flour  well  mixed  with  the  bakiner  powder;  then  the  lemon  juice  with 
only  enough  flour  to  handle.  Chill  the  dough,  and  when  thoroughly 
cold  roll.  Cut  with  the  small  biscuit  cutter,  brush  with  white  of  egg. 
Sprinkle  a  little  sugar  on  each  cookie,  also  some  chopped  almonds. 
Bake  in  moderate  oven  a  delicate  brown  ten  to  fifteen  minutes.  Will 
keep  for  weeks. 

ROCKS  Mrs.  F.  B.  Woodland 

One  cup  butter;  one  and  one-half  cups  sugar;  three  eggs;  two 
and  one-half  cups  flour;  one  pound  dates,  stoned  and  chopped  fine; 
one  pound  of  walnuts,  chopped  a  little;  a  teaspoonful  soda  dissolved 
in  two  tablespoonfuls  hot  water;  one  teaspoonful  cinnamon;  one  and 
one-half  teaspoonfuls  allspice.  Drop  on  buttered  tins  and  bake.  The 
dates  measure  one  full  cup.  The  walnuts  about  two  cups.  These  are 
stirred  in  the  last  with  part  of  the  flour.  Don't  roll,  but  dip  with  a 
teaspoon. 

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OLD-FASHIONED  SUGAR  COOKIES  Mrs.  C.  W.  Woodman 

Two  cups  of  sugar;  one  cup  melted  shortening;  two  eggs;  one 
cup  sour  cream ;  one  teaspoonful  soda ;  one  teaspoonful  nutmeg ;  a  lit- 
tle lemon  flavoring;  one  teaspoonful  baking  powder  in  flour;  one  tea- 
spoonful salt.    Flour  enough  to  roll. 

COOKIES  Mrs.  J.  A.  Osborne 

One  and  one-half  cups  sugar;  scant  cup  sour  cream;  one-half  cup 
butter;  one  level  teaspoonful  soda  and  nutmeg;  two  eggs,  beaten 
whites  added  last;  heaping  teaspoonful  baking  powder  in  flour.  Roll 
thick  and  sprinkle  with  sugar. 

FAVORITE  COOKIES  Mrs.  Earl  Combs 

One  and  one-half  cupfuls  of  sugar ;  one  cupful  of  butter ;  one-half 
cup  of  sour  milk ;  one  level  teaspoonful  baking  powder ;  one  teaspoon- 
ful grated  nutmeg;  flour  enough  to  roll  out,  making  it  quite  soft. 
Mix  butter  and  sugar,  then  add  milk  and  soda,  nutmeg  and  flour  lastly. 
Roll  thin  and  put  a  little  sugar  on  each  cooky  and  bake  in  hot  oven. 

OATMEAL  AND  COCOANUT  COOKIES  Mrs.  T.  C.  Hollenberger 

One  cup  light  brown  sugar ;  one-half  cup  shortening  (scant) ;  one 
egg;  one  cup  flour  and  one  teaspoonful  baking  powder;  one  cup  oat- 
meal and  shredded  cocoanut  mixed ;  a  little  salt  and  vanilla.  This  will 
be  quite  stiff.    Drop  from  spoon  in  small  pats. 

CORN  FLAKE  COOKIES  Mrs.  S.  Friedlander 

Three  cups  corn  flakes ;  one  cupful  flour ;  three-fourths  cup  short- 
ening (butter  and  lard) ;  one-half  cup  raisins,  chopped;  two  teaspoon- 
fuls  baking  powder;  one  teaspoonful  cinnamon;  two  eggs;  one  cup 
sugar.    Drop  with  spoon  on  greased  tins. 

CORNFLAKE  KISSES  Mary  Roberts 

Two  eggs,  well  beaten ;  three-fourths  cup  sugar,  beaten  into  eggs. 
Add  cornflakes  until  substance  will  hold  shape  when  dropped  from 
teaspoon,  on  to  buttered  paper.    Bake  fifteen  minutes  in  slow  oven. 

NUT  KISSES  Mrs.  C.  A.  Carscadin 

To  the  white  of  one  eggy  well  beaten,  add  ten  teaspoonfuls  pulver- 
ized sugar,  a  little  ground  cinnamon  and  cloves  and  a  cup  of  chopped 
nuts ;  flavor  with  vanilla.  Put  teaspoonful  of  mixture  on  bottom  side 
of  pie  pan  and  bake  ten  minutes  in  a  moderate  oven. 

MERINGUE  SHELLS  Mrs.  C.  A.  Carscadin 

"Whites  of  four  eggs  beaten  twenty  minutes;  one  cup  sugar;  one 
teaspoonful  vanilla;  one-half  teaspoonful  vinegar.  Bake  forty-five 
minutes  to  one  hour.    Moderate  oven. 

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CREAM  PUFFS  Mrs.  Paul  Klein-exel. 

One-half  cup  flour ;  one-half  cup  of  boiling  water ;  one-quarter  cup 
butter ;  two  eggs ;  one-quarter  teaspoon  of  salt.  Add  salt  and  butter  to 
water.  When  boiling  add  flour  all  at  once,  stirring  constantly  until 
mixture  leaves  the  side  of  pan.  Remove  from  fire,  add  unbeaten  egg3, 
and  beat  constantly  while  adding  one  at  a  time. 

MACAROON  COOKIES  Mrs.  W.  D.  ("Ma")  Sunday 

Four  cups  cornflakes ;  one  cup  shredded  cocoanut ;  one  cup  granu- 
lated sugar;  one  cup  chopped  almonds.  Beat  whites  of  four  eggs 
very  stiff,  and  mix  all  together.  Bake  in  a  slow  oven  about  twenty 
minutes. 

HERMITS  Mrs.  J.  H.  Shanley 

Cream  one  and  one-half  cups  of  butter  and  two  cups  of  brown 
sugar ;  beat  four  eggs  and  add  to  butter  and  sugar ;  one  level  teaspoon- 
ful  soda  in  a  tablespoonful  of  hot  water;  then  add  two  and  one-half 
cups  flour;  one  pound  of  dates  (cut  small)  and  about  one  cup  chopped 
walnuts;  flavor  with  vanilla.  Drop  by  spoonfuls  on  pan  and  cook 
for  about  45  minutes. 

ROCKS  Mrs.  H.  B.  Rairden 

One  pound  brown  sugar;  one  pound  raisins;  one  pound  currants; 
one  pound  walnuts ;  one-half  teaspoonf ul  each  cinnamon  and  nutmeg  ; 
one-half  cup  sour  milk;  one-half  teaspoonf  ul  soda;  three  eggs;  flour 
enough  to  make  stiff.    Drop  on  well  buttered  tins  and  bake. 

MARGUERITES  Mrs.  W.  L.  Gregson 

Make  frosting  from  two  tablespoonfuls  of  thick  sweet  cream  and 
powdered  sugar;  flavor;  spread  frosting  over  long  salted  wafers; 
sprinkle  with  chopped  nuts  and  bake  in  moderate  oven.  Allow  to 
stand  in  dripping  pan  until  cool,  to  guard  against  breaking.  Melted 
chocolate  or  pink  fruit  coloring  added  to  frosting  makes  variety. 
Dainty  for  afternoon  teas,  etc. 

CHRISTMAS  COOKIES  Mrs.  Adolph  Holeman 

One-half  pound  of  butter;  one-half  pound  of  sugar;  two  eggs, 
beaten  separately ;  one  pound  of  flour ;  one  teaspoonf  ul  baking  powder ; 
one  teaspoonful  vanilla.  Roll  out  thin  and  cut  spreading  top  of 
cookies  with  the  white  of  egg  and  sprinkle  sugar  over  the  tops  be- 
fore baking.    These  will  keep  for  months  in  a  dry  place. 

OATMEAL  COOKIES  Mrs.  A.  J.  Atwater 

One  cup  sugar;  one  cup  lard;  one  cup  raisins,  ground  fine;  two 
eggs,  beaten  light;  two  cups  oatmeal  dry;  one-half  cup  cold  water; 
dash  salt;  one  teaspoonful  soda;  sifted  flour  enough  to  make  stiff 
dough. 

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OATMEAL  COOKIES  Mrs.  W.  D.  ("Ma")  Sunday 

One  cup  sugar;  one-fourth  cup  lard;  one-half  cup  butter;  three 
eggs  beaten ;  one  and  one-half  cups  sifted  flour ;  two  cups  dry  oatmeal ; 
one  teaspoonful  cinnamon;  one  and  one-half  cups  chopped,  seeded  rai- 
sins ;  one  and  one-half  teaspoonf uls  soda,  mixed  with  one  tablespoonful 
vinegar.    Drop  on  greased  pans.    Bake  in  quick  oven. 

OATMEAL  COOKIES  Mrs.  Minnie  E.  Bodwell 

Cookies:  One-half  cup  of  lard;  one-half  cup  of  butter;  one  cup 
of  sugar;  two-thirds  cup  of  sour  milk;  one  level  teaspoonful  of  soda, 
dissolved  in  milk;  two  cups  of  oatmeal;  two  cups  of  flour.  Filling: 
One-half  pound  of  dates  put  through  chopper;  one-half  cup  of  white 
sugar ;  one-half  cup  of  cold  water.  Boil  all  together  until  thick ;  when 
cool  and  cookies  are  warm,  spread  filling  between  two  cookies;  it  is 
then  ready  to  serve,  very  nice. 

LACE  OATMEAL  WAFERS  Mrs.  F.  T.  Hoyt 

One  cup  of  sugar;  one  tablespoonful  of  butter;  two  eggs  beaten 
separately ;  two  and  one-half  cups  of  uncooked  oatmeal ;  two  teaspoon- 
fuls  of  baking  powder;  1  teaspoonful  of  vanilla;  one  pinch  of  salt. 
Mix  well,  adding  the  stiffly  beaten  whites  of  eggs  last.  Drop  a  small 
teaspoonful  on  greased  pans,  far  apart,  and  bake  in  quick  oven. 

DROP  CLOVE  COOKIES  Mrs.  C.  E.  Upham 

Two  cups  sugar ;  one  cup  shortening ;  two  eggs ;  one  cup  molasses ; 
two  teaspoonfuls  soda  dissolved  in  little  hot  water;  six  scant  cups 
flour;  one  cup  cold  water;  three  teaspoonfuls  salt;  one  teaspoonful 
cloves;  one  teaspoonful  cinnamon;  raisins  if  wanted.  Drop  with  a 
teaspoon. 

DROP  COOKIES  (LIGHT) 

Two  cups  of  sugar ;  one  cup  of  shortening ;  two  eggs  beaten  light ; 
one  cup  of  milk  (sour) ;  one  teaspoonful  each  of  soda,  salt  baking  pow- 
der— the  latter  well  mixed  with  the  four  cups  of  flour — and  grated 
nutmeg  or  any  desired  flavoring.  Mix  well  and  drop  in  small  tea- 
spoonfuls upon  a  greased  pan.  Allow  room  to  spread.  Bake  in  a 
quick  oven. 

PEANUT  COOKIES  Mrs.  L.  Ficklen 

One  cup  sugar;  two  eggs;  two  teaspoonfuls  butter;  one  cup  pea- 
nuts rolled ;  enough  flour  with  baking  powder  to  make  stiff  batter. 

CHOCOLATE  COOKIES  Mrs.  H.  S.  Mount 

Cream  one  cup  of  shortening,  one  cup  of  brown  cugar,  one  cup 
of  white  sugar.  Then  add  four  squares  (one-half  of  one-half  pound 
cake),  melted  chocolate,  one-fourth  cup  milk,  one-half  teaspoonful  of 
baking  powder,  flour  enough  to  roll  very  thin.    Bake  in  cookie  pans. 

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CHOCOLATE  NUT  COOKIES  Mrs.  J.  W.  Moss 

One  tablespoonful  grated  chocolate;  one  cup  chopped  nut  meats; 
one  cup  seeded  raisins;  one  cup  sugar;  one  egg)  two  tablespoonfuls 
butter;  one-half  cup  milk;  one  and  three-fourths  cups  flour;  one  tea- 
spoonful  powdered  cinnamon;  one  teaspoonful  vanilla  extract. 

CHOCOLATE  FINGERS 

Three  eggs;  one-half  pound  of  powdered  sugar;  one-half  pound 
of  sifted  pastry  flour;  two  ounces  of  powdered  chocolate.  Method: 
Beat  sugar  and  eggs  for  half  an  hour,  sift  chocolate  and  sugar  to- 
gether, then  stir  into  the  flour.  Beat  well,  then  with  a  pastry  squirt 
form  oblong  cakes,  size  of  a  finger  on  waxed  tins.  Set  away  over 
night,  then  bake  as  other  cookies  in  moderate  heat.  They  have 
the  appearance  of  being  frosted  owing  to  the  light  components  rising 
to  the  top  during  night.  If  you  have  no  pastry  tube  or  squirt,  form 
little  round  mounds  by  dipping  up  portions  with  a  small  spoon  dipped 
in  cold  water.  When  baking  the  above  cakes  be  sure  to  use  only  mod- 
erate heat.  Remove  cakes  from  pan  as  soon  as  done  and  place  in  tin 
pails  or  cans  as  soon  as  cold.  If  kept  in  closed  tin  small  cakes  will  keep 
a  long  time  and  remain  palatable. 

DROP  COOKIES  (Dark) 

One  cup  of  brown  sugar;  one-quarter  cup  shortening;  one  egg; 
one-half  cup  each  of  hot  water  and  molasses ;  one  teaspoonful  each  of 
soda,  baking  powder,  cinnamon,  cloves  and  salt;  one-half  teaspoonful 
of  ground  nutmeg,  all  sifted  thoroughly  with  two  and  one-half  cups  of 
flour.  Mix  well,  drop  in  small  spoonfuls  upon  a  greased  tin,  and  bake 
in  a  quick  oven.    This  makes  a  small  batch. 

GINGER  SNAPS  W.  B.  McKinley  (his  mother's  recipe) 

Two  cups  brown  sugar ;  two  cups  molasses ;  one  cup  lard  or  butter ; 
one-half  cup  sweet  milk ;  one  teaspoonful  salt ;  two  tablespoonfuls  soda ; 
one  teaspoonful  cinnamon;  one-half  teaspoonful  cloves;  two  table- 
spoonfuls ginger;  add  flour  enough  to  roll.  Put  molasses,  lard,  sugar 
and  spices  on  the  stove,  let  get  hot.  "When  cool  dissolve  the  soda  in 
the  milk,  add  flour  and  milk  alternately,  roll  very  thin  and  bake. 

GINGER  BREAD  Mrs.  A.  P.  Roberts 

One  cupful  molasses;  two  cupfuls  sour  milk;  three  cupfuls  flour; 
one-half  teaspoonful  each  nutmeg  and  cinnamon;  scant  half  cupful 
sugar;  two  eggs;  one  heaping  teaspoonful  ginger  and  a  teaspoonful 
soda  dissolved  in  the  sour  milk. 

SOFT  GINGERBREAD  Mrs.  T.  C.  Hollenberger 

Two-thirds  cup  molasses,  fill  cup  with  sugar;  one-half  cup  butter, 
fill  cup  with  hot  water ;  two  cups  flour ;  two  teaspoonfuls  ginger ;  one- 
half  teaspoonful  cinnamon ;  one  teaspoonful  soda,  dissolved  in  a  little 
of  the  hot  water;  one  egg. 

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GINGER  BREAD  Mrs.  Eustace 

One  cup  molasses;  one  cup  brown  sugar;  one-half  cup  butter  and 
lard;  two  eggs;  two  scant  teaspoonfuls  of  soda  in  one  cup  of  sour 
milk;  three  cups  of  flour;  one  teaspoonful  each  of  ginger  and  cinna- 
mon ;  one-half  teaspoonful  each  of  cloves  and  allspice.    Bake  slowly. 

GINGER  BREAD  Mrs.  W.  F.  Barnard 

Two-thirds  cup  molasses,  fill  up  cup  with  granulated  sugar;  one- 
half  cup  butter,  fill  cup  up  with  hot  water;  two  scant  cups  flour;  one 
egg,  beaten  light;  one  teaspoonful  ginger;  one  teaspoonful  cinnamon; 
one  teaspoonful  soda.     Bake  in  moderate  oven  about  one-half  hour. 

COLONIAL  GINGERBREAD  Mrs.  Floyd  E.  Jennison 

One  cup  molasses;  one-half  cup  sugar;  one-half  cup  shortening. 
Pour  over  the  above,  one  cup  warm  water  in  which  one  level  dessert- 
spoonful of  soda  has  been  dissolved.  Let  mixture  cool ;  then  add  two 
and  one-half  cupfuls  flour  (sifted) ;  one  teaspoonful  each  of  ginger  and 
cinnamon  and  lastly  two  well  beaten  eggs  and  one  cup  (or  less)  of 
English  walnut  meats.     Raisins  may  be  added,  if  desired. 

CHOCOLATE  GINGERBREAD 

One-half  cup  molasses;  one  tablespoonful  each  of  melted  butter 
and  lard;  one-half  cup  brown  sugar;  one-fourth  teaspoonful  each  of 
ginger  and  cinnamon ;  one  heaping  tablespoonful  grated  sweet  choco- 
late, mixed  to  a  paste  with  a  little  hot  water.  Blend  the  ingredients 
thoroughly,  then  stir  in  one  teaspoonful  soda  in  one  cupful  of  sour 
milk;  flour  to  stiffen.    Bake  twenty  minutes. 

CINNAMON  STARS 

Two  tablespoonfuls  of  butter ;  one  cupful  of  sugar ;  two  eggs ;  one 
and  one-half  cupfuls  of  sifted  pastry  flour;  one  teaspoonful  of  cinna- 
mon ;  one-fourth  teaspoonful  of  baking  powder.  Method :  Cream  but- 
ter, sugar  and  eggs  until  light,  sift  all  dry  ingredients  together,  then 
stir  into  egg  mixture.  Take  onto  a  floured  board,  using  a  very  little 
more  flour  if  needed.  Roll  quite  thin,  then  cut  with  a  star  cutter. 
Bake  on  waxed  tins  in  a  very  moderate  oven. 

CALIFORNIA  COOKIES  Mrs.  E.  T.  Clissold 

One  cup  molasses;  one  egg;  one-half  cup  milk;  one  cup  chopped 
raisins ;  one-half  cup  butter ;  one-half  cup  sugar ;  one-half  teaspoonful 
each  of  cloves,  nutmeg  and  cinnamon ;  one  teaspoonful  soda.  Drop  in 
spoonfuls  in  buttered  tins.    Bake  quickly. 

DOUGHNUTS  Mrs.  H.  P.  Sieh 

Two  cups  sugar ;  four  eggs ;  one  cup  buttermilk ;  six  tablespoonfuls 
hot  lard ;  one  teaspoonful  nutmeg,  one  of  soda  and  one  of  salt.  Flour 
to  make  a  good  rolling  dough.    Cut  and  cook  in  hot  lard. 

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MOLASSES  SQUARES  Mrs.  E.  Oliver 

One  cup  sugar;  one  egg;  two  tablespoonfuls  shortening;  three- 
fourths  cup  molasses;  one  teaspoonful  soda  dissolved  in  molasses; 
one  cup  milk;  two  and  one-half  cups  flour  (after  sifting);  one  cup 
raisins;  one  teaspoonful  each  cinnamon,  cloves  and  one-half  teaspoon- 
ful nutmeg.  Beat  egg,  add  shortening,  molasses,  milk,  spices  and  last 
the  raisins  (floured).    Bake  in  two  shallow  pans.    Any  desired  frosting. 

GINGER  BLOCKS 

Four  tablespoonfuls  of  butter  or  butterine ;  one-third  cupful  sugar ; 
one  egg;  one-half  cupful  of  golden  drip  syrup;  one-half  cupful  of 
milk;  one  and  three-quarters  cupfuls  of  sifted  pastry  flour;  one  tea- 
spoonful of  baking  powder;  two  teaspoonfuls  of  ginger.  Method: 
Cream  butter,  sugar  and  yolk;  then  add  the  sirup  and  beat  hard. 
Sift  dry  ingredients  together,  and  then  add,  alternating  with  the  milk. 
Whip  white  of  egg  and  fold  in.  Bake  in  square  tins.  When  done  cut 
into  blocks  and  sift  confectioners'  sugar  over.  To  make  the  blocks 
of  uniform  size  trim  the  very  outer  edge  of  cake  before  cutting.  ^These 
rims  can  be  used  for  a  pudding  some  other  day. 

PUFF  BALLS  Mrs.  J.  Dana  Brown 

One  egg;  three-fourths  cupful  sugar;  one  scant  cupful  milk;  one 
and  one-half  cupfuls  flour;  and  one-half  teaspoonful  baking  powder; 
pinch  of  salt.  Mix  and  roll  out  and  cut  with  the  smallest  biscuit  cutter 
and  dropped  in  hot  fat. 

DOUGHNUTS  Mrs.  J.  H.  Shanley 

Three  eggs ;  one  cup  sugar ;  one  cup  sweet  milk ;  three  teaspoonfuls 
baking  powder  sifted  with  three  cups  flour ;  spice  and  flavoring  to  suit 
your  taste.  When  these  are  put  into  the  boiling  lard  they  sink,  but 
rise  almost  at  once  and  turn  themselves.  They  never  break  apart  when 
frying,  as  they  contain  no  shortening,  yet  they  are  sufficiently  rich  to 
satisfy  anyone. 

# 

DOUGHNUTS  Mrs.  T.  C.  Hollenberger 

Three  eggs  beaten  very  light ;  one  cup  sugar ;  four  tablespoonfuls 
melted  lard,  add  to  the  eggs  and  beat  all  together.  One  teaspoonful 
salt  and  a  little  nutmeg  or  lemon  rind  grated;  one  cup  thick  sour 
milk  with  one-half  teaspoonful  soda  dissolved  in  it ;  add  flour  with  one 
heaping  teaspoonful  baking  powder  sifted  with  flour — three  cups,  with 
enough  more  to  make  a  very  soft  dough. 

DOUGHNUTS  Miss  Shay 

Two  eggs,  well  beaten;  add  one  and  one-half  cupfuls  sugar;  one- 
half  grated  nutmeg ;  one  cup  milk ;  two  heaping  tablespoonfuls  butter, 
melted;  two  heaping  teaspoonfuls  baking  powder  sifted  in  the  flour 
and  flour  enough  to  make  the  dough  roll  easily,  about  three  pints  of 
flour. 

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140 


PICKLES 


"How  Cam'st  in  Such  a  Pickle f" 

— Shakespeare. 


SLICED  PICKLE  Mrs.  William  H.  Fahrney 

One  peck  cucumbers;  thirty  small  onions;  four  green  peppers; 
two  red  peppers;  slice  and  soak  over  night  in  salt  water.  Soak  cu- 
cumbers separately,  rinse  in  cold  water.  One-half  gallon  vinegar ;  two 
tablespoonfuls  mustard  seed;  one  tablespoonful  celery  seed;  six  cups 
brown  sugar;  one-fourth  teaspoonful  tumeric;  one  teaspoonful  pow- 
dered alum.  Let  the  vinegar  and  seasoning  come  to  a  boil,  add  the 
onions  and  peppers,  cook  five  minutes;  then  add  the  cucumbers  and 
cook  five  minutes.    Can  hot. 

MUSTARD  PICKLE  Mrs.  William  Molt 

One  quart  tiny  cucumbers;  one  quart  large  cucumbers,  cut  or 
sliced;  one  quart  green  tomatoes,  cut  in  pieces;  one  large  cauliflower, 
divided ;  five  green  peppers,  chopped  fine ;  one  quart  button  onions,  cut 
up.  To  four  quarts  of  water  add  one  pint  salt  and  pour  over  the  vege- 
tables and  let  stand  twenty-four  hours;  then  heat  in  same  brine  just 
enough  to  scald;  turn  into  colander  and  drain.  Mix  one-half  cup 
flour;  six  tablespoonfuls  mustard;  two  tablespoonfuls  tumeric,  with 
enough  cold  vinegar  to  make  a  smooth  paste;  add  one  cup  sugar  and 
enough  vinegar  to  make  two  quarts  in  all;  boil  this  until  it  thickens 
and  is  smooth.  Add  this  to  the  pickles  and  cook  until  they  are  heated 
through,  about  fifteen  minutes ;  pack  in  Mason  jars  and  seal. 

MUSTARD  PICKLES 

FOR  TWO  QUART  JAR  Mrs.  Wm.  J.  Maiden 

Three  tablespoonfuls  Coleman's  mustard;  one-fourth  cupful  salt; 
piece  of  horseradish  root;  fill  jar  with  vinegar.  Wash  and  wipe 
pickles  and  pack  in  jar,  then  pour  over  the  above  mixture. 

PICKLES  Alice  H.  Tolmie 

Slice  25  small  cucumbers  with  a  large  onion,  put  in  salt  brine  and 
let  stand  for  three  hours,  then  drain  and  boil  in  following  syrup :  One 
quart  vinegar,  one  pound  sugar,  one-half  cup  mustard  seed,  one  table- 
spoonful  ginger,  one  teaspoonful  each  of  celery  seed  and  tumeric  pow- 
der.   Boil  five  minutes  and  can. 

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MIXED  PICKLES  Mrs.  H.  D.  Sheldon 

One  quart  of  small  cucumbers;  one  quart  of  white  onions;  one 
quart  green  tomatoes;  two  large  cauliflower;  soak  in  weak  salt  water 
over  night ;  scald  in  same  brine  and  drain.  Paste :  Six  tablespoonfuls 
dry  mustard ;  one  tablespoonful  tumeric  powder ;  one  and  one-half  cups 
flour;  two  cups  brown  sugar;  five  pints  vinegar.  Add  vegetables  to 
paste ;  heat  through  and  seal  in  cans. 

CUCUMBER  PICKLES  Mrs.  Samuel  Friedlander 

Twelve  long  cucumbers;  five  large  onions,  sliced  and  salted.  Let 
stand  over  night.  In  morning  drain  well.  Boil  three  pints  vinegar; 
one  and  one-half  pounds  sugar;  one  red  pepper,  cut  in  strips;  two 
tablespoonfuls  dry  mustard ;  a  tablespoonful  whole  white  peppers ;  one 
tablespoonful  whole  black  pepper;  two  tablespoonfuls  mustard  seed. 
Boil  until  tender  and  can  hot. 

CUCUMBER  PICKLE  Florence  Trainer 

Two  dozen  large  cucumbers,  chopped  fine  and  salted  over  night; 
one  cup  salt;  four  large  onions;  two  stalks  celery;  one  red  pepper; 
chop  all  fine.  Heat  three  cups  cider  vinegar;  one  cup  water;  two 
cups  brown  sugar;  three  tablespoonfuls  mustard  seed;  three  table- 
spoonfuls ground  mustard;  one  tablespoonful  celery  seed;  one-fourth 
teaspoonful  cayenne  pepper.  When  hot,  pour  over  chopped  mixture 
and  cook  ten  minutes.    Then  bottle. 

PICKLED  ONIONS  Mrs.  W.  L.  Gregson 

Peel  and  drop  in  hot  brine.  The  third  day  heat  the  brine  again 
and  pour  over  them ;  the  sixth  day  make  a  new  strong  brine ;  the  tenth 
day  drain  and  pour  scalding  vinegar  containing  a  very  little  ginger 
root  over  them.  Let  stand  on  the  stove  until  thoroughly  heated 
through,  but  do  not  cook;  pour  into  jars  and  seal  hot.  A  little  alum 
in  the  brine  makes  them  firmer,  and  white  wine  vinegar  aids  in  keep- 
ing them  white,  but  malt  vinegar  adds  to  the  flavor. 

TOMATO  RELISH  •  Mrs.  A.  Donald  Campbell 

One  peck  ripe  tomatoes,  peeled,  chopped  fine  and  drained  in  jelly 
bag  over  night ;  in  the  morning  add  two  cups  chopped  celery,  six  large 
onions  chopped  fine;  two  large  green  peppers  (without  seeds),  chopped 
fine;  two  cups  sugar;  half  cup  salt;  two  ounces  white  mustard  seed; 
one  quart  cider  vinegar.  Mix  well  and  bottle;  it  does  not  require 
heating  and  will  keep  for  years. 

OIL  PICKLES  Mrs.  A.  C.  Allen 

One-half  peek  small  cucumbers;  one  pint  silver  skin  onions,  slice 
thin  and  place  in  stone  jar  alternately,  sprinkling  salt  between.  Let 
stand  over  night;  pour  off  brine  and  wash  thoroughly;  add  the  fol- 
lowing: one  teacup  olive  oil,  two  tablespoonfuls  white  mustard  seed, 
two  tablespoonfuls  celery  seed,  four  pepper  corns  and  vinegar  to  cover. 

142 


Pickles 

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OIL  CUCUMBER  PICKLES  Mrs.  E.  D.  Gotchy 

Cut  one  hundred  small  cucumbers  into  thin  slices ;  put  in  earthen 
crock  in  layers  with  salt  for  four  hours ;  drain  off  liquor  and  mix  with 
three  pints  of  sliced  onions,  three  ounces  white  mustard  seed,  three 
ounces  celery  seed,  three  ounces  of  ground  white  pepper.  Dissolve 
small  lump  alum  in  vinegar;  add  to  it  two  cups  olive  oil;  add  white 
vinegar  enough  to  cover. 

PICKLES  FOR  IMMEDIATE  USE  Mrs.  S.  A.  Power 

Mix  together  one  cupful  each  of  salt  and  dry  mustard;  add  it  to 
one  gallon  of  good  vinegar,  spices  of  various  kinds  and  a  little  sugar, 
if  liked,  may  be  added.  Drop  the  well  washed  cucumbers  into  this 
pickle  each  day  as  they  grow.    These  pickles  will  keep  indefinitely. 

DILL  PICKLES  Mrs.  W.   T.   Klenze 

One  hundred  medium  sized  cucumbers;  one  small  red  pepper; 
one  big  bunch  of  dill;  some  cherry  leaves;  ten  quarts  of  water;  one 
quart  of  vinegar;  two  cups  salt.  Mason  jars,  two  quart  size.  Lay 
cucumbers  in  salt  water  over  night  (one-half  cup  salt  to  four  quarts 
water).  Boil  water,  vinegar  and  salt;  let  cool  over  night.  Drain  cu- 
cumbers and  place  in  jars  in  layers  between  cherry  leaves  and  dill. 
Pack  cucumbers  tight ;  add  a  small  piece  of  red  pepper,  cover  with 
brine  and  screw  down  cover.  "Will  keep.  One  cup  of  mustard  seeds 
and  one  cup  of  horseradish  root,  shaved  fine,  may  be  added. 

PICCALILI  Mrs.  H.  B.  Rairden 

One  peck  of  green  tomatoes;  eight  large  onions;  one  cup  salt; 
slice  and  let  stand  over  night.  In  the  morning  drain  and  add  three 
quarts  of  water  and  let  come  to  a  good  boil,  then  drain  well  through  a 
colander.  Put  back  in  kettle  and  add  two  quarts  vinegar;  one  pound 
of  sugar;  half  pound  of  white  mustard;  two  tablespoonfuls  ground 
pepper ;  two  of  cinnamon ;  one  of  cloves ;  two  of  ginger ;  one  of  allspice 
and  half  a  teaspoonful  of  cayenne  pepper.  Boil  all  together  until 
tender;  it  will  take  from  thirty  minutes  to  an  hour  to  cook.  Stir  it 
often  to  prevent  scorching.  Seal  in  glass  jars;  add  more  sugar  if 
liked  sweeter. 

BEET  RELISH  Mrs.  R.  McNeil 

One  quart  cooked  beets,  chopped  fine ;  one  quart  cabbage,  chopped 
fine;  one  cup  each  of  grated  horseradish,  chopped  onion  and  sugar; 
one  teaspoonful  salt;  one  pint  vinegar.  Heat  vinegar,  pour  over  all 
and  seal. 

PEPPER  RELISH  Sue  C.  Woodman 

Twelve  green  peppers;  twelve  red  peppers;  ten  medium  onions; 
chop  together.     Pour  boiling  water  over  and  let  stand  five  minutes ;  $~ 
strain  and  repeat.    Three  cups  of  vinegar ;  one  cup  sugar ;  two  table- 
spoonfuls  salt ;  one-half  cup  mustard  seed ;  cook  thirty  minutes.    Bottle. 

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Pickles 

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PEPPER  HASH  Mrs.  John  T.  Gilchrist 

Nine  sweet  peppers;  one  large  head  cabbage;  six  large  onions; 
chop  fine  and  add  one-half  cup  salt.  Stand  over  night  and  drain  in 
morning.  Add  two  cups  sugar;  cup  white  mustard  seed;  one  table- 
spoonful  celery  seed;  vinegar  to  cover.  Do  not  remove  pepper  seeds 
and  do  not  cook.    Put  in  earthen  jar,  covered  with  a  plate. 

OLIVE  OIL  PICKLES  Mrs.  A.  J.  Atwater 

Forty  cucumbers,  dill  size,  scrub  and  slice  with  rind;  one-half 
cup  salt;  a  layer  of  cucumbers  and  a  layer  of  salt  in  a  crock;  put 
weight  on  top  and  let  stand  for  two  hours ;  pour  off  water  and  add  ten 
onions,  four  green  peppers,  sliced  fine;  two  ounces  mustard  seed;  one 
pint  olive  oil;  one  ounce  celery  seed.  Pack  in  jars  and  cover  with 
vinegar. 

UNCOOKED  CHILI  SAUCE  Mrs.  Herman  Vander  Ploeg 

One  peck  ripe  tomatoes;  two  cups  chopped  onions;  two  cups 
chopped  celery;  two  cups  sugar;  one-half  cup  salt;  four  ounces  white 
mustard  seed ;  one  teaspoonful  powdered  mace ;  one  teaspoonful  black 
pepper;  one  teaspoonful  powdered  cinnamon;  four  chopped  green 
peppers;  three  pints  vinegar.  Chop  the  onions  and  peppers,  add  to- 
matoes peeled  and  chopped;  sugar,  salt,  mustard  seed,  mace,  pepper, 
cinnamon  and  vinegar.  Seal  and  if  screw  top  jars  are  used,  turn  upside 
down  overnight. 

CANNED  TOMATO  SOUP  Mrs.  Edwin  Oliver 

Fourteen  quarts  of  sliced  ripe  tomatoes;  fourteen  stalks  celery; 
fourteen  sprigs  parsley;  two  bay  leaves;  twenty-oue  cloves;  seven 
medium  sized  onions.  Boil  until  tender  and  strain.  Then  blend  four- 
teen tablespoonfuls  each  of  butter  and  flour ;  eight  tablespoonfuls  salt ; 
sixteen  tablespoonfuls  sugar;  one-fourth  tablespoonful  paprika.  Cook 
until  the  desired  thickness;  makes  about  eight  quarts.  If  milk  is 
used,  add  soda. 

CORN  RELISH  Mrs.  A.  J.  Langan 

One  dozen  ears  of  corn,  boil  ten  miutes,  cut  from  cob ;  one  head 
of  cabbage;  four  green  peppers;  four  red  peppers;  one  cup  sugar; 
three  pints  vinegar;  one  small  box  Coleman's  mustard;  one  tablespoon- 
ful celery  seed ;  salt  to  taste ;  one  teaspoonful  tumeric.  Mix  well ;  boil 
twenty  minutes  and  seal. 

CORN  RELISH  Mrs.  Samuel  Friedlander 

Twelve  ears  of  corn,  cut  from  cob;  twelve  green  peppers;  two 
red  peppers;  two  auarts  ripe  tomatoes;  a  head  cabbage;  one  quart 
onions,  chopped  all  together:  add  one  quart  sugar;  one-half  cup 
salt;  two  quarts  vinegar:  one  ounce  celery  seed:  one  ounce  mustard 
seed:  one  ounce  dry  mustard:  one  tablespoonful  tumeric.  Mix  and 
boil  forty  minutes.    Seal  hot  in  air  tight  cans. 

144 


Pickles 

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CORN  RELISH  Mrs.  R.  Heidorn 

Twelve  ears  corn;  six  cucumbers;  six  large  onions;  two  stalks 
celery;  six  green  peppers;  three  red  peppers;  three  tablespoonfuls 
salt;  two  cups  sugar;  three  tablespoonfuls  dry  mustard;  three  table- 
spoonfuls  flour;  one-half  ounce  tumeric;  two  quarts  vinegar;  boil  one 
hour  and  seal  hot. 

CORN  RELISH  Mrs.  E.  L.  Phelps 

Two  dozen  ears  of  corn,  cut  from  the  cob;  six  red  peppers;  six 
green  peppers;  large  head  of  cabbage;  two  tablespoonfuls  salt;  three 
cups  sugar;  two  quarts  vinegar  (diluted)  ;  one-half  pound  dry  mus- 
tard; add  celery  and  onions  as  much  as  you  like.  Cook  the  salt, 
mustard,  sugar  and  vinegar  together ;  add  cabbage,  celery  and  onions. 
Cook  a  little,  then  add  corn ;  let  boil  up  and  can  air  tight. 

CORN  SALAD  Sue.  C.  Woodman 

Four  large  onions;  one  cabbage;  four  green  peppers;  one  red 
pepper;  twenty  ears  of  corn;  one  and  one-half  cups  sugar;  one-half 
cup  salt.  Make  paste  of  and  pour  on  above ;  one-half  cup  flour ;  one- 
half  teaspoonful  tumeric;  three  tablespoonfuls  mustard;  one  quart 
vinegar.     Boil  twenty  minutes. 

CHILI  SAUCE  Mrs.  R.  Heidora 

Twenty-four  ripe  tomatoes;  four  white  onions;  three  green  pep- 
pers; four  tablespoonfuls  salt;  one  of  cinnamon;  one-half  of  ground 
cloves  and  allspice  mixed;  one  teacup  sugar;  one  pint  vinegar;  boil 
three  hours,  seal  hot. 

CHILI  SAUCE  Belle  Shaw 

One  peck  tomatoes ;  six  large  onions ;  four  green  peppers ;  two  red 
peppers;  six  tablespoonfuls  white  sugar;  three  tablespoonfuls  salt; 
three  cups  vinegar;  two  tablespoonfuls  whole  cloves;  two  tablespoon- 
fuls whole  allspice;  two  stalks  whole  cinnamon;  chop  tomatoes,  pep- 
per and  onions,  very  fine;  tie  spices  in  two  bags,  loosely.  Boil  three 
hours,  slowly. 

CHILI  SAUCE  Mrs.  H.  D.  Sheldon 

Thirty  large  tomatoes ;  eight  onions  (medium),  three  green  peppers 
chopped  fine ;  two  red  peppers  chopped  fine ;  ten  tablespoonfuls  brown 
sugar;  three  tablespoonfuls  salt;  two  tablespoonfuls  cinnamon;  one- 
half  tablespoonful  cloves ;  one  quart  vinegar.  Peel  and  slice  tomatoes, 
put  in  kettle  with  remaining  ingredients,  cook  slowly  until  thick,  add 
vinegar  when  nearly  done. 

SPICED  CURRANTS  Mrs.  C.  A.  Robinson 

Four  pounds  of  currants ;  one  and  one-half  pints  of  vinegar ;  one- 
half  pint  of  water;  pound  of  brown  sugar;  one  tablespoonful  cinna- 
mon ;  one  teaspoonful  cloves ;  one  nutmeg.    Boil  slowly  three  hours. 

145 


Pickles 

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NEVER  FAIL  CATSUP  Mrs.  Minnie  E.  Bodwell 

One  gallon  of  ripe  tomatoes,  after  having  been  boiled  and  strained ; 
one  pint  of  vinegar;  five  tablespoonfuls  of  salt;  two  tablespoonfuls  of 
black  pepper;  three  ounces  of  white  mustard  seed  ground  finely;  one 
teaspoonful  of  cayenne  pepper;  one  teaspoonful  of  cinnamon;  one-half 
teaspoonful  of  allspice.     Cook  all  together  for  four  hours. 

TOMATO  CATSUP  Sue  C.  Woodman 

Cut  up  one  peck  of  tomatoes  over  night  with  one  cup  salt.  Boil 
well  and  strain.  Add:  One  tablespoonful  ground  cloves;  one  table- 
spoonful  allspice;  one  tablespoonful  mace;  one  tablespoonful  white 
mustard  seed;  one  tablespoonful  black  pepper;  one  teaspoonful  red 
pepper;  one-half  cup  sugar;  one  pine  white  wine  vinegar.  Boil  down 
one-half.    Bottle. 

CURRANT  CATSUP  Mrs.  J.  H.  Ostrander 

Clean  and  stew  four  pounds  of  ripe  currants;  add  two  pounds 
of  brown  sugar  and  one  pint  of  vinegar;  boil  steadily  and  slowly  until 
thick;  add  one  teaspoonful  each  of  ground  pepper,  cloves  and  cinna- 
mon; boil  for  five  minutes  longer.    Bottle  and  seal. 

VEGETABLES  FOR  WINTER  SOUP  Mrs.  C.  E.  Seaton 

One  peck  ripe  tomatoes;  one  head  of  cabbage;  one  bunch  car- 
rots ;  six  large  onions ;  nine  ears  of  corn ;  six  stalks  celery ;  two  green 
peppers;  one  large  bunch  parsley.  Scald  the  skins  off  the  tomatoes 
and  cut  in  rather  large  pieces ;  shred  cabbage ;  peel  and  slice  carrots ; 
peel  and  chop  onions;  cut  corn  from  cob;  cut  celery  as  for  salad; 
remove  the  seeds  from  peppers,  chop  them  and  the  parsley  quite  fine. 
Mix  all  together  and  boil  for  one  hour  in  a  porcelain  or  agate  kettle, 
stirring  often  to  prevent  scorching;  about  ten  minutes  before  it  is  done, 
add  salt  to  taste.  Seal  hot  in  glass  jars.  Potatoes  may  be  added 
to  the  soup  in  the  winter. 

SWEET  WATERMELON  PICKLE  Mrs.  N.  F.  Swartwout 

Remove  the  thin  rind  (green),  also  all  of  the  ripe  melon,  using 
only  the  white  portion  of  the  rind.  Nine  pounds  fruit,  three  pounds 
sugar,  one  quart  vinegar.  After  soaking  the  rinds  over  night  in  strong 
salt  water  and  then  rinsing  in  hot  water ;  put  the  fruit,  sugar  and  vine- 
gar together  in  preserving  kettle  and  boil  until  tender.  Skim  out 
fruit  and  put  into  the  liquid  a  bag  of  spices  and  boil  until  a  little 
thick;  then  pour  over  the  fruit.  If  there  is  not  enough  syrup  to 
cover  it  add  a  little  more  vinegar. 


146 


Pickles 

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147 


Pickles 

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148 


PRESERVES 


"The  "best  of  families  "have  fheir  family  '  jars/  " 


FOUR  FRUIT  JAM  Mrs.  W.  C.  Thorbus 

One  quart  cranberries  cut  coarsely;  one  cup  sultana  raisins;  six 
ries ;  one  quart  gooseberries ;  two  quarts  granulated  sugar.  Boil  forty- 
minutes  and  put  in  jelly  glasses. 

CRANBERRY  CONSERVE  Sue  C.  Woodman 

One  quart  cranberries  cut  coarsely;  one  cup  sultana  raisins;  six 
oranges;  soak  raisins;  cut  up  oranges;  mix.  Equal  measure  of  sugar; 
cook.    Stir  constantly. 

RHUBARB  CONSERVE  Mrs.  John  Ingram 

Six  pounds  rhubarb ;  six  pounds  granulated  sugar ;  one-half  pound 
English  walnuts;  six  oranges,  pulp  and  juice.  Boil  until  proper  con- 
sistency. 

PLUM  CONSERVE  Mrs.  A.  C.  Allen 

One  box  of  blue  plums;  one  pound  of  raisins,  chopped;  three 
pounds  sugar;  juice  of  four  oranges;  rind  of  two  oranges  chopped. 
Boil  the  rind  in  water  until  bitterness  is  gone.  Cook  for  one-half 
hour. 

HEAVENLY  HASH  Mrs.  W.  D.  Hurlbut 

A  five-pound  basket  of  big  blue  plums ;  wash  and  seed  them,  put  in 
preserving  kettle  with  one  pint  water;  add  (everything  but  the  seeds 
of)  five  oranges  and  five  lemons,  putting  the  skins  through  a  meat 
chopper ;  four  pounds  of  seedless  raisins,  also  put  through  the  chopper ; 
one  pound  of  walnut  meats  broken  and  lastly  five  pounds  of  sugar. 
Let  boil  until  quite  thick,  then  put  in  glasses  and  when  cold  cover 
with  paraffine. 

PEAR  CHIPS  Mrs.  M.  Evans 

Seven  pounds  pear  chips;  seven  pounds  sugar;  one-fourth  pound 
candied  ginger;  three  lemons  sliced;  two  oranges.  Cook  oranges  and 
lemons  slowly  before  adding  to  pears ;  then  cook  slowly  for  two  hours. 

149 


Preserves 

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SUN  COOKED  STRAWBERRIES  Mrs.  H.  D.  Sheldon 

Use  cup  for  cup  sugar  and  fruit.  Let  sugar  stand  on  fruit  over 
night.  Drain  juice  and  cook  slowly  until  sugar  is  thoroughly  dis- 
solved. Add  fruit  and  heat  through.  Turn  out  on  platters  and  stand 
in  sun  until  thick  as  desired.  Pieces  of  glass  over  each  platter  helps 
cook  more  rapidly.    Seal  as  you  would  jelly  in  glasses. 

HARLEQUIN  JAM  Good  Housekeeping 

One  orange ;  twenty-five  peaches ;  twelve  pears ;  twelve  plums ;  one 
pound  white  grapes;  one-fourth  pound  almonds,  blanched;  three- 
fourths  cup  of  sugar  to  one  cup  of  fruit.    Cook  two  hours. 

BLACKBERRY  JAM 

Two  quarts  blackberries;  one  and  one-half  quarts  sugar;  one  cup 
water.    Cook  well  for  half  an  hour. 

APRICOT  JAM  Mrs.  Herman  Vander  Ploeg 

One  pound  dried  apricots;  three  pounds  granulated  sugar;  one- 
half  ounce  bitter  almonds;  three  pints  cold  water.  Soak  the  apricots 
in  the  water  over  night  (wash  first),  and  in  the  morning  boil  until 
tender.  Add  sugar  and  almonds  blanched  and  boil  another  half  hour, 
or  until  mixture  sets. 

YELLOW  TOMATO  PRESERVES  Mrs.  T.  B.  Orr 

Two  quarts  tomatoes ;  two  lemons  ground,  use  juice  and  all ;  four 
chopped  large  sour  apples;  two  and  one-half  cups  brown  sugar;  two 
teaspoonfuls  cinnamon;  one  teaspoonful  ground  ginger;  one-half  tea- 
spoonful  cloves.    Cook  slowly  until  thick.    Put  in  jars. 

TOMATO  BUTTER  Mrs.  A.  Donald  Campbell 

Seven  pounds  large  ripe  tomatoes ;  four  pounds  brown  sugar ;  one- 
half  cup  vinegar;  one  teaspoonful  each  of  ginger  and  cloves;  one 
tablespoonful  cinnamon.  Cover  tomatoes  with  boiling  water  and  let 
stand  five  minutes;  rub  off  skins  and  cut  off  stem  ends.  Slice  into  a 
porcelain  kettle  and  cook  until  soft;  add  sugar  and  stew  until  very 
thick;  add  spices  and  vinegar  and  cook  short  time  longer.  Pour  in 
quart  Mason  jars  and  seal  while  hot.  This  is  particularly  good  with 
meat  or  game. 

EAST  INDIAN  PRESERVE  Mrs.  George  D.  Milligan 

Six  pounds  yellow  tomatoes — small  ones;  six  pounds  sugar;  one 
pound  raisins,  large  ones  with  seeds;  put  them  in  water  until  they 
plump  up;  two  ounces  green  ginger  root  (obtainable  at  a  Chinese 
store) ;  six  lemons  sliced ;  put  tomatoes  in  kettle  and  put  on  enough 
water  to  cover  them;  then  add  the  other  ingredients  and  boil  until 
thick. 

150 


Preserves 

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QUINCE  HONEY  Aunt  Margaret 

Peel  and  grate  three  large  quinces  and  one  tart  apple.  Make  a 
syrup  of  three  pints  of  granulated  sugar  and  one  pint  of  water ;  have 
the  syrup  boiling  briskly ;  stir  in  the  grated  fruit  and  boil  twenty  min- 
utes. 

APRICOT  MARMALADE  Mrs.  J.  G.  Sherer 

One  basket  of  apricots ;  one  pineapple ;  three  oranges ;  five  pounds 
cane  sugar.  Peel  oranges,  scald  peeling  and  scrape  off  white  and  then 
put  all  through  grinder.  Boil  all  slowly  one  hour,  stirring  constantly 
or  it  will  stick. 

APRICOT  AND  PINEAPPLE 

MARMALADE  Mrs.  A.  Donald  Campbell 

One  large,  or  two  small,  pineapples,  put  through  meat  chopper 
with  large  knife ;  one  and  one-half  pounds  apricots ;  weighed  after  they 
are  peeled  and  pitted;  two  pounds  sugar;  one-half  pint  water.  Boil 
slowly  for  an  hour. 

PIG  MARMALADE  Mrs.  John  T.  Gilchrist 

Cut  1iye  pounds  rhubarb  into  inch  pieces.  Add  one  quart  of  water 
and  cook  as  for  sauce.  Put  one  pound  figs  through  a  food  chopper. 
Heat  five  pounds  sugar  and  add  to  hot  sauce,  then  figs.  Add  juice 
of  two  lemons.    Cook  slowly  for  about  one  hour,  stirring  often. 

PEACH  MARMALADE  Mrs.  F.  J.  Macnish 

Equal  parts  of  peaches  (run  through  a  fine  collander)  and  sugar, 
cooked  two  hours. 

PEACH  MARMALADE  Mrs.  J.  H.  Shanley 

Nine  medium  sized  peaches,  cut  small;  one  orange,  chopped  fine 
(with  skin) ;  one  cup  sugar.  Cook  until  it  thickens,  put  in  jelly  glasses 
end  seal. 

PIE  PLANT  MARMALADE  Mrs.  T.  B.  Orr 

Two  quarts  pie  plant  pared  and  cut  in  inch  length  pieces;  four 
large  oranges,  chopped  (use  juice) ;  one-half  pound  almonds,  blanched 
and  chopped;  four  pounds  sugar;  mix  all  together  and  let  stand  in 
bowl  all  night.  Cook  slowly  in  enamel  kettle  until  thick.  Seal  with 
parafline  in  glasses. 

ORANGE  MARMALADE  Mrs.  T.  M.  Flournoy 

Six  oranges;  three  lemons,  parboiled,  and  save  the  water;  either 
put  the  skins  through  the  chopper  or  slice  them  very  thin;  add  eight 
cupfuls  water,  using  that  in  which  the  fruit  was  boiled,  and  sixteen 
cupfuls  of  sugar;  let  stand  over  night.  Next  day  let  it  boil  gently 
until  it  jellies. 

151 


Preserves 

viiitttiiiiiititiiiiiiiiiiiiiuiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiMiiuiiiiiifiiitiiiiiiiiiiiiiiiiiitiiiiiiiiiitiiiiiiiifiiiiiiiiiiiiiiitiiiiiiiiiiiiuiuiiiiiitiiiiiitiiiiittittfiiiiiiiiiiiitiiiiiiiiiiiiiin 

ORANGE  MARMALADE  Mrs.  C.  B.  Martin 

One  grapefruit ;  six  oranges ;  two  lemons  (sliced  like  wafers)  ;  two 
quarts  of  cold  water ;  let  stand  over  night.  In  the  morning,  boil  slowly 
until  fruit  can  be  pierced  with  a  straw ;  add  seven  and  one-half  pounds 
granulated  sugar  and  boil  until  thick  enough. 

ORANGE  MARMALADE  Miss  Julia  Hunt 

Six  pounds  of  pumpkin  (after  cut),  cut  one  inch  long,  three- 
fourths  inch  wide  and  one-half  inch  thick;  cover  with  five  pounds 
sugar;  let  stand  over  night.  Six  lemons,  juice  and  rind;  two  oranges 
sliced  and  the  rinds  cut  in  small  pieces;  three-fourths  ounce  ginger, 
the  preserved  is  best.  Simmer  until  the  rind  softens,  then  add  to  the 
pumpkin  and  boil  until  the  right  consistency. 

QUICK  ORANGE  MARMALADE  Mrs.  A.  Donald  Campbell 

Take  one-third  lemons  and  two-thirds  oranges  (eight  oranges  and 
four  lemons  makes  large  enough  quantity  to  cook  up  at  one  time  and 
makes  twelve  glasses).  Take  off  the  yellow  part  of  the  peel  from  one- 
half  of  each ;  cut  into  small  pieces  and  drop  into  the  preserving  kettle ; 
take  off  the  white  part  of  the  peel,  between  the  yellow  part  and  the 
pulp ;  be  sure  none  of  the  white  goes  into  the  marmalade,  as  it  makes 
it  bitter.  Slice  the  fruit  across  in  thin  slices,  and  add  it  to  the  cut 
up  peel;  put  teacup  of  water  to  each  whole  fruit  (oranges  and  lemons) 
and  cook  until  the  fruit  is  soft.  "When  cooked,  add  three-fourths  cup 
of  sugar  for  each  whole  fruit  and  boil  hard  until  it  jells.  The  quicker 
it  is  cooked  the  better,  as  long  cooking,  especially  after  the  sugar 
is  added,  tends  to  destroy  the  flavor  and  makes  the  mixture  taste 
strong. 

RHUBARB  MARMALADE  Mrs.  J.  L.  Putman 

Boil  for  twenty  minutes,  four  pounds  of  rhubarb  cut  into  small 
pieces,  leaving  the  skin  on.  Add  the  juice  of  five  lemons,  the  rind  of 
which  has  been  sliced  off  thinly,  boiled  in  a  little  water  for  about 
twenty  minutes  or  until  soft;  and  chopped  fine.  To  this  add  six 
pounds  of  granulated  sugar,  one  pound  of  blanched  almonds,  chopped 
or  cut,  and  one  wine-glass  of  Jamaica  ginger.  Boil  all  together  until 
thick. 

RHUBARB  MARMALADE  Mrs.  John  T.  Gilchrist 

Cut  rhubarb  very  fine  and  to  each  cupful  add  the  juice  and  pulp 
of  one  orange,  one  tablespoonful  lemon  juice  and  one  teaspoonful 
grated  orange  peel  and  one  and  one-half  cups  sugar.  Let  stand  until 
sugar  is   dissolved.     Boil  rapidly  until  transparent. 

SPICED  RHUBARB  Mrs.  John  In  err  am 

Two  and  onp-half  pounds  rhubarb :  skin  and  cut  in  one  inch 
pieces;  two  pounds  erranulated  susrar,  mixed  with  one  teaspoonful  cin- 
namon; one-half  teaspoonful  ground  cloves:  seven-eighths  cup  vinegar. 
Bring  to  boiling  point  and  simmer  till  thick. 

152 


Preserves 

JllllllllltlltUllllillUllllIIIIIlllllllllIlllIllllllIlllllllllllIlllllltlllllllllllllllllllltlllllUllllllllllIllllltllllllllllllltllllllllllllllllllllllUllIllIllllIlllllllllllllIIIIIIllllllllllllllllllllJIIllllllI 

SPICED  RHUBARB  Mrs.  John  T.  Gilchrist 

Sprinkle  two  and  one-half  pounds  sliced  rhubarb  with  one  pound 
of  sugar  and  let  stand  over  night.  Drain  in  the  morning  and  add  to 
the  juice  one  cup  water  and  one-half  cup  vinegar.  Put  on,  boil  with 
a  spice  bag  containing  one-half  teaspoonful  each  of  ground  cloves, 
mace,  allspice,  ginger  and  cinnamon.  Boil  until  it  makes  a  good 
syrup,  then  add  rhubarb  and  cook  until  thick. 

SPICED  CHERRIES  Mrs.  C.  A.  Bowman 

Take  eight  quarts  of  large  red  cherries  (stoned),  cover  with  cold 
vinegar,  let  stand  over  night.  Next  day  turn  oif  all  the  juice  in 
the  jar,  measure  the  cherries  and  take  equal  parts  of  sugar  and  cher- 
ries. Take  one  tablespoonful  cloves,  six  sticks  of  cinnamon,  pounded 
a  little,  put  in  cheesecloth  bag,  put  in  jar  with  sugar  and  cherries. 
Stir  every  few  hours  for  several  days  until  sugar  is  thoroughly  dis- 
solved.   Put  in  fruit  jars. 

SPICED  GRAPES  Mrs.  J.  G.  S. 

Remove  the  skins  from  seven  pounds  of  grapes,  boil  until  soft 
and  pass  through  sieve.  Boil  four  pounds  of  sugar  and  one  quart  of 
vinegar  together,  add  skins,  boiled  grapes,  one  tablespoonful  powdered 
cloves;  two  tablespoonfuls  powdered  cinnamon  and  boil  all  together 
for  two  and  one-half  or  three  hours. 

SPICED  GRAPE  JELLY  Mrs.  W.  D.  Hurlbut 

One  peck  of  grapes;  one  quart  vinegar;  six  pounds  sugar;  one 
ounce  whole  cloves;  one-fourth  ounce  stick  cinnamon.  Boil  grapes, 
spices  and  vinegar  together  until  the  grapes  are  tender.  Press  through 
sieve  and  boil  the  juice  thirty  minutes.  Add  heated  sugar,  boil  five 
minutes,. testing  to  see  whether  it  has  jellied.  Cook  longer  if  neces- 
sary.   Pour  into  hot  sterilized  jelly  glasses  and  cover  with  wax. 

CRABAPPLE  AND  DAMSON 

PLUM  JELLY  Mrs.  C.  A.  Carscadin 

Four  quarts  of  crabapples;  one  quart  of  damson  plums.  Wash 
fruit  and  put  on  with  cold  water  enough  to  cover.  Let  cook  until  soft, 
drain  through  a  jelly  bag  and  return  to  kettle  with  an  equal  quantity 
of  sugar.  Boil  until  it  jells.  This  makes  a  tart  jelly  which  tastes 
like  currants. 

QUINCE  AND  CRANBERRY  JELLY  Mrs.  C.  A.  Carscadin 

Three  large  quinces ;  one  quart  of  cranberries.  Wash  and  quarter 
the  quinces,  removing  the  seeds;  pick  over  and  wash  the  cranberries 
and  put  them  in  the  preserving  kettle  with  the  quinces;  add  cold 
water  to  nearly  cover  fruit;  cook  slowly  until  soft.  Allow  juice  to 
drip  through  a  jelly  bag.  Boil  twenty-five  minutes  and  add  an  equal 
quantity  of  heated  sugar.  Boil  five  minutes,  skim  and  put  in  heated 
glasses.    Seal. 

153 


Preserves 

iifiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinitiiiiiiMiniiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiinitiii iiiiMiiiiiiiiMiiiitiiJiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiuiiiiiiiiiiiiitiiiiiiiiiiiiiitiiriiiuiin 

MINT  JELLY  Mrs.  W.  C.  Thorbus 

Two  bunches  of  fresh  mint;  one  pint  boiling  water;  one-half  box 
gelatin,  soaked  in  one-half  cupful  cold  water;  one-half  cupful  lemon 
juice ;  one  cupful  sugar.  Crush  mint  and  steep  in  water  one-half  hour ; 
soak  gelatin  in  cold  water  and  add  to  mint ;  add  sugar  and  lemon  juice. 
Strain  and  color  with  Burnette  's  leaf  green  paste. 

AMBER  JELLY  Mrs.  M.  Evans 

One  grape  fruit ;  one  orange ;  one  lemon ;  after  washing  fruit,  slice 
very  thin,  rejecting  only  seeds  and  tough  inner  pulps  of  grape  fruit. 
Cut  slices  in  halves  and  quarters,  measure  and  add  two  and  one-half 
times  the  quantity  of  water  and  set  aside  for  twenty-four  hours.  Then 
boil  gently  for  fifteen  minutes,  and  set  aside  another  twenty-four  hours. 
Add  sugar,  measure  for  measure,  to  fruit  and  juice  and  boil  until  it 
jellies,  which  will  be  for  one  hour  and  a  half  or  two  hours.  Before 
cooking  dissolve  the  sugar  through  the  fruit  and  juice.  Then  do  not 
stir  at  all  while  the  process  of  cooking  is  going  on.  The  rinds  should 
be  transparent  and  the  jelly  a  clear  amber  hue  when  done. 

QUINCE  AND  CRANBERRY  JELLY  Mrs.  George  K.  Spoor 

Four  pounds  quince;  two  quarts  cranberries;  cook  until  mushy; 
then  strain  for  juice  and  add  one  cup  sugar  to  every  cup  of  juice. 
Boil  fifteen  minutes.    This  makes  a  beautifully  colored  jelly. 

PICKLED  PEACHES  OR  PEARS  Mrs.  J.  A.  Kaerwer 

One  quart  vinegar;  two  quarts  water  (eight  cups) ;  four  pounds 
sugar  (nine  cups)  ;  put  stick  cinnamon  and  five  cents  worth  of  cloves 
in  bag  and  boil  fifteen  minutes.  Peal  fruit  and  pour  hot  syrup  over 
fruit  and  let  stand  over  night.  Drain  syrup  off  fruit  and  reboil  syrup. 
Pour  hot  on  fruit  a  second  time.  The  third  morning  boil  syrup  again 
twenty  minutes,  and  then  boil  fruit  in  syrup.    Can  and  seal. 

PICKLED  PEACHES  Mrs.  N.  L.  Hilliard 

For  ten  pounds  of  peaches  take  five  pounds  of  light  brown  sugar, 
one  ounce  whole  cloves,  one  ounce  cinnamon  stick  and  one  pint  vine- 
gar; let  it  come  to  a  boil  and  pour  over  the  peaches;  let  stand  until 
next  day ;  pour  off  liquid ;  reheat  and  pour  over  fruit  again ;  the  third 
day  reheat  the  liquid  and  put  in  the  peaches,  a  few  at  a  time,  and 
boil;  then  put  in  jars  and  seal. 

ROSE  APPLES  Mrs.  C.  E.  Jones 

Peel  and  core  six  small  apples.  Put  into  a  saucepan  with  one 
cupful  of  sugar,  one  and  one-half  cups  of  water  and  five  cents  worth 
of  red  cinnamon  drops.  Boil  gently  until  apples  are  tender  and  a 
pretty  pink  color.  Kemove  carefully  to  a  dish  and  let  the  syrup 
continue  boiling  until  it  jellies.  Pour  over  the  apples.  Serve  as  a 
garnish  or  in  glass  sherbet  cups  and  top  with  whipped  cream. 

154 


Preserves 

■tifiitiiitiiiiiittiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiuiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiitiiiiiitiiiiitiiiiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiin 

MINCE  MEAT  Mrs.  T.  B.  Orr 

One-half  beef  tongue  chopped  fine;  six  large  sour  apples;  one 
quart  of  wine ;  one  cup  molasses ;  juice  of  one  large  orange  and  grated 
rind;  two  lemons,  that  is,  juice  and  grated  rind;  two  pints  gran- 
ulated sugar;  one  pint  currant  jelly;  two  tablespoonfuls  cinnamon;  one 
tablespoonful  salt;  one-half  teaspoonful  black  pepper;  two  nutmegs; 
one  large  cup  suet  chopped  fine,  cooked;  two  pounds  seeded  raisins; 
one  cup  chopped  citron;  brandy  enough  to  make  moist.  Use  cold, 
strong  coffee  if  brandy  is  objectionable. 

MINCE  MEAT  A.  E.  Loring 

One  quart  bowl  each  of  chopped  lean  beef  and  of  chopped  apples ; 
two  quinces  chopped  fine;  one-half  bowl  each  of  suet  and  molasses; 
one  and  one-half  bowls  each  of  brown  sugar;  raisins;  currants;  one- 
half  bowl  of  candied  lemon  and  orange  peel  chopped  fine;  one-half 
bowl  of  citron  chopped  fine,  grated  rind  and  juice  of  two  lemons; 
one  glass  jelly;  one  pint  of  boiled  cider;  one  pint  of  sweet  cider;  four 
level  teaspoonfuls  cinnamon;  one  level  teaspoonful  cloves;  one-third 
teaspoonful  white  pepper;  three  teaspoonfuls  salt  and  one  grated 
nutmeg.  Allow  meat  to  cool  in  the  water  in  which  it  was  cooked; 
remove  all  membrane  from  suet  and  cream  it  with  your  hand;  chop 
meat,  add  suet,  apples,  quinces,  molasses,  sugar,  raisins,  currants, 
orange  and  lemon  peel,  citron,  lemon  juice,  jelly  and  cider;  heat 
gradually  and  let  it  simmer  three  hours.  "When  cool  add  the  spices 
and  if  desired,  brandy  to  taste. 

MINCE  MEAT 

Mix  together  one  cup  chopped  apples ;  one-half  cup  raisins,  seeded 
and  chopped ;  one-half  cup  currants ;  one-fourth  cup  butter ;  one  table- 
spoonful  molasses;  one  tablespoonful  boiled  eider;  one  cup  sugar;  one 
teaspoonful  cinnamon ;  one-half  teaspoonful  each  of  cloves  and  grated 
nutmeg;  one  salt  spoon  mace.  Add  enough  stock  in  which  meat  was 
cooked  to  moisten;  heat  gradually  to  boiling  point  and  simmer  one 
hour;  then  add  one  cup  chopped  meat  and  two  tablespoonfuls  currant 
jelly.     Cook  fifteen  minutes. 

GREEN  TOMATO  MINCE  MEAT  Mrs.  Ada  Woods 

One  peck  green  tomatoes,  wash  well  and  cut  off  blossom  end ;  put 
through  meat  chopper ;  put  on  stove  and  pour  over  them  boiling  water 
and  scald;  drain  this  water  off,  put  back  on  stove  and  repeat  the 
process.  After  they  have  been  scalded  and  drained  three  times,  add 
one  peck  of  apples,  washed,  cored  and  quartered  and  put  through  the 
meat  chopper;  five  pounds  sugar;  two  pounds  raisins;  one  and  one- 
half  pounds  beef  suet;  two  tablespoonfuls  salt;  three  tablespoonfuls 
cinnamon ;  one  teaspoonful  cloves ;  two  teaspoonfuls  nutmeg  and  one 
teaspoonful  allspice.  Cook  one  and  one-half  hours,  stirring  constantly 
as  it  burns  very  easily;  add  three  cups  vinegar  and  seal  while  hot. 

155 


Preserves 

IIHinMUIinUIHMIIMIIIIHIUIMniMIHIMIIIIinillllHIHMHMUnillliniUIIMMIMIUIIiniUIIIIIUIMnillMMIMIIMinUMIIIIMIIMIMIMHIIIMlllHMIMnUIIIIMIlinilllMIUIIIUMMIIUMIIMI 

MINCE  MEAT  Mrs.  J.  P.  Cobb 

One-half  pound  suet ;  five  pounds  stoned  raisins ;  three  pounds  dried 
currants ;  one  and  one-half  pound  citron ;  six  pounds  sugar ;  one  and 
one-half  pints  molasses ;  six  pounds  round  of  beef ;  one-half  peck  sour 
apples;  one  quart  boiled  cider;  one  quart  California  brandy;  one  pint 
California  sherry;  three  nutmegs;  one-half  cup  cinnamon;  one-fourth 
cup  ground  cloves. 

MINCE  MEAT  Mrs.  Elizabeth  Iglehart 

Six  pounds  round  beef  chopped  fine ;  eight  pounds  chopped  apples ; 
four  pounds  raisins  with  seeds ;  four  pounds  currants ;  one  and  one-half 
pounds  suet  shredded;  two  and  one-half  pounds  sugar;  one-half  pint 
alcohol ;  two  quarts  cider ;  two  quarts  water ;  one  nutmeg  grated ;  four 
heaping  teaspoonfuls  cinnamon;  one  heaping  teaspoonful  cloves;  six 
heaping  teaspoonfuls  allspice;  two  pounds  chopped  cooked  figs;  one 
pound  chopped  citron;  one  pint  good  whiskey.  Mix  meat  and  fruits 
thoroughly,  then  add  the  liquor. 


156 


Preserves 

■fiiiiiiiiiiifiiiiiiiiiiiiiiiifiiittiifiiififiifinitiiiifififiitiiifiiiiiiiiifiiiiiiiiiiiiftiiiiiiiiiifiiiiiiiiitttiiiiiiiiiiiiiiiitfiitifiiiiiiiiiiiiiiiiiiiittiiiifiiifliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiniiii 


157 


Preserves 

iiiiiiiiiiijiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiitiiiiiiiiiiiiiiiiitiitiiiiiiiiiiiiiiiniiia 


158 


BEVERAGES 


Then  said  the  Judge,  "A  sweeter  draught 
From  a  fairer  hand  was  never  quaffed.' '' 

— Whittier. 


GRAPE  JUICE  MINT  JULEP  Midlothian  Country  Club 

One  teaspoonf ul  powdered  sugar ;  enough  water  to  dissolve  sugar ; 
a  dozen  sprigs  of  mint ;  put  in  bottom  of  glass ;  fill  glass  with  fine  ice 
and  pour  white  grape  juice  over  that  to  nearly  fill  glass,  serve  with 
slices  of  orange,  pineapple  and  sprigs  of  mint  on  top. 

GRAPE  JUICE  Mrs.  R.  C.  Foster 

To  ten  pounds  of  New  York  Concord  grapes  add  three  pints  of 
boiled  water.  Cook  and  strain.  Put  in  one  pound  of  granulated  sugar. 
Let  stand  over  night  to  clear.  Strain  in  the  morning,  bring  to  a  boil 
and  skim.    Have  jars,  or  bottles,  hot,  and  bottle  immediately. 

GRAPE  JUICE  LEMONADE 

Mix  the  juice  of  two  lemons  with  half  a  cup  of  granulated  sugar, 
then  stir  in  one  pint  of  grape  juice ;  continue  to  stir  it  until  the  sugar 
is  dissolved,  add  enough  cold  water  to  make  a  quart  of  liquid;  turn 
into  a  pitcher  in  which  there  is  a  piece  of  ice.  Add  a  few  thin  slices 
of  lemon  from  which  the  seeds  have  been  removed,  and  a  few  mara- 
schino cherries.  Serve  with  an  extra  supply  of  lemon  and  pineapple, 
cherries  and  sprigs  of  fresh  mint,  that  each  glass  may  be  decorated. 

MULLED  GRAPE  JUICE 

Wash  and  pick  over  one  cupful  of  seedless  raisins;  set  over  the 
fire  with  two  cupf uls  of  cold  water  and  four  sticks  of  cinnamon ;  sim- 
mer very  slowly,  never  reaching  a  hard  boil,  for  three-quarters  of  an 
hour.  Add  to  them  one  quart  of  grape  juice,  and  let  this  become 
scalding  hot,  take  from  fire,  add  juice  of  a  lemon  and  serve  hot. 

GRAPE  JUICE  Mrs.  E.  Lewis  Phelps 

Wash  and  stem  four  pints  of  blue  grapes.  Have  a  gallon  jug 
scalded  and  drained;  put  in  grapes  and  cover  with  a  syrup  made  of 
two  pounds  of  sugar  and  eight  cups  of  water;  fill  jug  with  boiling 
water;  cork  tightly.  Following  morning  drive  cork  in  tighter  and 
cover  with  wax.    Will  be  ready  to  serve  in  three  weeks. 

159 


Beverages 

IIIMliMIIIIirilllMlIllMIIIMIIllIlllllllimillillllltllllllllllilllllllllllinillMIIIIIIMI llllllMlllllllltllllllllllllllllllinitMIIIlMllIllllllMltlllllllllllllliniltlllllllllllllJlllIlllltlllllllMIi 

GRAPE  JUICE  Mrs.  W.  D.  Hurlbut 

Ten  pounds  of  grapes;  three  pounds  of  sugar;  one  cup  water. 
Put  the  grapes  and  water  in  the  preserving  kettle,  heat  until  pulp  and 
seeds  separate.  Strain  through  jelly  bag.  Then  add  sugar  to  the 
juice  heated  to  boiling  point,  then  pour  into  hot  sterilized  bottles  and 
seal.    When  serving  add  crushed  ice. 

GRAPE  JUICE  HIGHBALL 

Put  a  piece  of  ice  in  each  glass;  rather  more  than  half  fill  the 
glasses  with  grape  juice,  then  fill  with  charged  water  (from  a  syphon). 

CHERRY  JULEP  Mrs.  Louis  Geyler 

Cook  one  pint  of  red  cherries,  stoned,  in  one-half  cupful  sugar 
syrup  until  soft;  cool  and  add  one-half  cupful  cider;  one-half  cupful 
maraschino  and  a  few  sprigs  of  mint.  Crush  mint  cherries,  fill  tall 
glasses  with  shaved  ice  and  mixture  alternately  and  stir,  without  touch- 
ing glasses  with  hands,  until  they  are  well  frosted.  Garnish  with  a 
slice  of  pineapple  and  a  sprig  of  mint  dipped  in  powdered  sugar. 

GINGER  ALE  PUNCH  Miss  Agnes  Sieber 

Add  one  bunch  of  mint  to  juice  of  five  lemons  and  one  cupful 
sugar ;  bruise  mint  and  let  stand  several  hours  on  ice.  Squeeze  through 
cloth  and  add  one  lemon  and  one  orange  cut  in  thin  half  slices  and 
two  pints  of  ginger  ale ;  add  ice  and  one  pint  ginger  ale.  Garnish  with 
mint. 

MINT  PUNCH 

Cook  one  cupful  sugar  with  two  cupfuls  water,  grated  rind  of  an 
orange  and  a  lemon,  a  piece  of  stick  cinnamon  and  twelve  cloves. 
Cool  and  strain,  add  juice  of  three  lemons  and  four  oranges;  one 
bunch  of  fresh  mint  leaves  and  two  drops  of  oil  of  spearmint.  Place  on 
ice  for  two  hours.  Strain  again  and  add  one-fourth  cupful  preserved 
ginger,  cut  in  dice.  Color  green  and  add  ice  and  one  pint  club  soda. 
Garnish  with  mint. 

STRAWBERRY  PUNCH 

Mash  one  quart  strawberries,  add  juice  of  one-half  pineapple,  one 
lemon,  two  oranges  and  two  cupfuls  sugar  cooked  in  five  cupfuls  water. 
Place  on  ice  and  strain  into  pitcher  filled  with  ice  and  add  whole 
strawberries  and  any  fruits  in  season. 

CHOCOLATE  MILK  SHAKE 

One-fourth  cup  finely  crushed  ice;  two  tablespoonfuls  chocolate 
syrup;  one-half  cup  milk;  one-fourth  cup  apollinaris  water  or  soda 
water  from  syphon.  Put  ice  in  tumbler,  add  remaining  ingredients, 
and  shake  until  well  mixed.  Serve  with  or  without  whipped  cream, 
sweetened  and  flavored. 

160 


Beverages 

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GINGER  ALE  Mrs.  C.  A.  Carscadin 

One  and  three-fourths  pounds  of  sugar;  one  and  one-half  ounce 
whole  ginger;  two  and  one-half  ounces  cream  of  tartar;  one  lemon 
sliced;  seven  quarts  of  boiling  water  and  two  cents  worth  of  yeast. 
Put  the  sugar  and  spices  in  a  stone  jar ;  pour  boiling  water  over  them 
and  let  them  stand  covered  in  a  cool  place  for  twenty-four  hours. 
Then  add  the  yeast,  dissolved  in  luke  warm  water,  and  let  stand  again 
for  twenty-four  hours.  Put  in  bottles,  cork  well  and  after  three  days  it 
is  ready  for  use. 

GINGERADE  Mrs.  W.  L.  Gregson 

One  quart  of  cold  water,  one  cup  sugar,  one-fourth  ounce  white 
ginger  root,  juice  two  oranges  and  one  lemon.  Put  the  water  and 
sugar  to  boil,  add  ginger  root  broken  into  small  bits.  Let  it  boil 
twenty  minutes  after  boiling  begins,  remove  from  the  fire  and  add 
fruit  juice.  Strain  and  cool.  Serve  with  powdered  ice  and  a  pre- 
served or  sweet  cherry  in  each  glass. 

BLACK  COW  Midlothian  Country  Club 

Put  fine  ice  in  glass  and  nearly  fill  with  sarsaparilla,  pour  cream 
carefully  on  top  of  that  and  serve. 

A  DELICIOUS  FRUIT  CUP  Midlothian  Country  Club 

Put  one  pint  of  water,  one  pound  of  sugar  and  the  grated  yellow 
rind  of  one  lemon  on  to  boil  for  five  minutes;  strain  and  while  hot 
slice  into  it  two  bananas ;  one  grated  pineapple  and  one-fourth  pound 
stoned  cherries.  When  ready  to  serve  add  the  juice  of  six  lemons. 
Put  in  the  center  of  your  punch  bowl,  as  guard,  a  block  of  ice ;  pour 
over  it  two  quarts  of  apollinaris,  add  the  fruit  mixture  and  at  the 
last  moment  one  dozen  strawberries  and  mix  all  together. 

CHOCOLATE  PRAPPE  S.  Blanche  Backman 

Put  a  quart  of  rich  milk  in  a  double  boiler,  stir  into  it  gradually 
three-fourths  of  a  cup  grated  chocolate  and  sweeten  to  taste.  Boil 
five  minutes,  stirring  all  the  while ;  then  pour  into  an  earthen  dish  and 
add  a  teaspoonful  of  vanilla  and  set  on  ice.  Have  chopped  ice  in  the 
bottom  of  the  glasses ;  then  fill  the  glasses  within  a  quarter  of  an  inch 
of  the  brim.  Put  sweetened  whipped  cream  on  top.  If  desired  the 
whipped  cream  can  be  dotted  in  the  middle  with  fruit  jelly. 

CREAMY  COCOA 

Stir  together  in  a  saucepan  half  a  cup  cocoa,  half  a  cup  flour, 
half  a  cup  granulated  sugar  and  half  a  teaspoonful  salt.  Add  gradu- 
ally one  quart  boiling  water  and  let  mixture  boil  five  minutes,  stirring 
it  constantly.  Remove  from  fire,  add  a  quart  boiling  milk,  and  serve. 
If  desired  a  spoonful  whipped  cream  may  be  put  in  each  cup  before 
filling  with  cocoa.  (Flour  should  be  sifted  before  measured.)  The 
above  recipe  will  serve  twelve  persons. 

lei 


Beverages 

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CURRANT  LEMONADE  Mrs.  W.  L.  Gregson 

One  glass  of  currant  jelly;  one  cup  sugar;  two  lemons;  beat  the 
jelly  very  thoroughly  with  the  sugar  and  add  the  lemon  juice  and  two 
quarts  water  and  a  generous  piece  of  ice. 

ICED  COFFEE 

Iced  coffee  served  with  orange  is  also  delicious.  Add  half  cup 
orange  syrup  to  three  cups  coffee  and  shake  in  a  shaker  with  a  little 
chopped  ice.  Turn  into  thin  glasses  and  add  a  spoonful  whipped 
cream. 

COCOA  EGG-NOG 

Beat  white  of  an  egg  to  a  stiff  froth,  adding  tiny  pinch  of  salt. 
Sweeten,  flavor  with  vanilla  and  put  aside  about  two  teaspoonfuls. 
Add.  yolk  to  the  rest  and  beat  well,  then  add  enough  rather  rich  cold 
cocoa  to  fill  tumbler.  Stir  well  together  and  put  the  remainder  of  the 
beaten  white  on  top.    Serve  at  once,  and  ice  cold. 

LEMON  TRIFFLE 

Two  lemons ;  two  oranges ;  twelve  lumps  loaf  sugar ;  two  teaspoon- 
fuls brandy;  two  teaspoonfuls  Jamaica  rum;  a  little  grated  nutmeg; 
one-half  pint  double  cream,  whipped.  Grate  rind  of  one  orange  and 
two  lemons  and  squeeze  juice  of  all  on  the  sugar  and  let  stand  until 
dissolved.  Stir  well  and  serve  in  glasses  with  a  spoonful  of  cream 
on  top.    This  serves  four  persons. 

RASPBERRY  VINEGAR  Mrs.  W.  W.  Backman 

Mash  six  quarts  of  berries  (red  or  black).  Pour  two  quarts  of 
cider  over  the  berries  and  let  them  stand  all  day  and  night.  The 
next  day  mash  six  more  quarts  of  berries ;  strain  first  six  quarts  and 
pour  over  last  six  quarts  of  berries  and  let  stand  another  night  and 
day;  then  strain  all  again.  To  every  pint  of  juice  add  one  pint  of 
sugar  and  boil  about  twenty  minutes ;  then  bottle.  When  serving,  use 
about  one-third  of  the  raspberry  vinegar  to  two-thirds  water. 

EGG-NOG 

Beat  separately  the  white  and  yolk  of  an  egg.  Stir  a  heaping 
teaspoonful  of  sugar  and  a  tablespoonful  of  grape  juice  into  the  yolk ; 
pour  into  tall  glass,  add  the  whipped  white  and  fill  glass  with  un- 
skimmed milk.    Serve  cold  with  light  cakes  or  thin  bread  and  butter. 


162 


Beverages 

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163 


Beverages 

IIISMIUfllUMUilllJMIlJUIIIlllllIlltlllllUllUllllllllIJIllllIllltJIlIlllllIMlllllllllllIllUIIIIIMIllllllIlllItlllMIItlltlllllllltlllllllllMllllMllllllllllllllltllllllllluilttllllllllllM 


164 


SANDWICHES 


Would  you  know  how  first  he  met  herf 
She  was  cutting  bread  and  butter." 


SPANISH  SANDWICH  FILLING 

One  large  onion;  three  carrots;  two  red  peppers;  two  green  pep- 
pers (without  seeds) ;  two  eggs,  hard  boiled;  two  sour  pickles.  Chop 
all  the  vegetables  and  pickle  very  fine ;  squeeze  dry  in  a  cheese  cloth, 
add  the  chopped  eggs  and  one-half  cup  mayonnaise. 


LUNCHEON  SANDWICH  Mrs.  C.  S.  Junge 

Fry  two  slices  of  bacon  for  each  sandwich.  Toast  bread.  Pour 
over  the  first  layer  of  toast  a  little  of  the  bacon  fat.  In  remaining 
fat  stir  a  tablespoonful  flour,  add  a  cup  and  a  half  of  milk  and  cook 
until  creamed.  On  the  slice  of  toast  place  a  slice  of  cold  roast  beef, 
chicken  or  veal,  and  on  that  two  slices  of  tomatoes;  then  the  slices  of 
bacon.  Place  on  the  second  slice  of  toast  and  turn  over  all  the 
creamed  gravy,  and  serve. 

TASTY  FILLING  Mrs.  W.  D.  Hurlbut 

One  bunch  of  radishes,  washed  but  with  the  skins  left  on  and  a 
bit  of  the  green  stem;  one  Spanish  onion  peeled;  chop  together  until 
very  fine.  Make  a  highly  seasoned  boiled  mayonnaise,  mix  with  the 
radishes  and  onion  and  spread  thin  slices  of  buttered  bread;  put  a 
lettuce  leaf  over  the  mixture  and  then  another  slice  of  buttered  bread. 

ANCHOVY  SANDWICH  Mrs.  Francis  A.  Sieber 

Two  tablespoonfuls  creamed  butter;  one-half  cup  grated  cheese; 
one  teaspoonful  French  mustard;  one  teaspoonful  Tarragon  vinegar; 
and  anchovy  paste.  Add  one  tablespoonful  minced  olives,  pickles, 
salt  and  paprika.     Spread  on  bread. 

CHICKEN  AND  BACON  SANDWICH  Mrs.  Louis  Geyler 

Mix  equal  portions  of  chicken,  bacon  and  celery;  add  one  tea- 
spoonful minced  green  pepper  and  a  few  drops  of  tarragon  vinegar. 
Lay  lettuce  strips  across  sandwiches  and  when  serving,  lay  a  slice  of 
tomato  on  each  and  cover  with  the  minced  chicken  mixture.  Top  with 
a  spoonful  of  mayonnaise. 

165 


Sandwiches 

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SANDWICH  (CHICKEN  AND  HAM)  Miss  Agnes  Sieber 

Mix  one  cup  minced  chicken  with  two-thirds  cup  minced  ham ;  add 
four  tablespoonfuls  each  of  chopped  pickles,  piementoes  and  creamed 
cheese,  mashed  smooth.    Add  paprika  and  spread  on  bread. 

BEEFSTEAK  SANDWICH  Mrs.  W.  R.  McGhee 

Have  a  cut  of  tenderloin  of  beef  for  each  sandwich;  butter  two 
slices  of  bread  and  lay  them  side  by  side;  broil  the  steak,  seasoning 
well  and  lay  on  one  piece  of  bread ;  on  the  other  place  a  slice  of  Spanish 
onion  which  has  been  thoroughly  chilled  to  make  it  brittle. 

CHEESE,  PECAN  NUT  AND  PIMENTO  SANDWICH 

Cut  Boston  brown  bread  and  white  bread  into  thin  slices  and  stamp 
into  rings  with  a  doughnut  cutter.  Beat  one-fourth  cupful  of  butter 
to  a  cream;  gradually  beat  in  half  a  cupful  (measured  light)  of  grated 
cheese,  half  a  teaspoonful  paprika  and  one-fourth  cupful  sliced  pecan 
nut  meats.  Use  this  to  spread  the  prepared  bread;  drop  on  the  mix- 
ture here  and  there  thin  slices  of  piemento,  then  press  the  two  pieces 
together. 

CHEESE  SANDWICHES  Mrs.  Helen  Armstrong 

One  hard  boiled  egg ;  one-half  teaspoonful  salt ;  one-fourth  pound 
grated  cheese ;  one-half  teaspoonful  pepper ;  one-half  teaspoonful  mus- 
tard ;  one  tablespoonful  melted  butter ;  three  tablespoonfuls  lemon  juice 
or  vinegar.  Rub  yolk  of  egg  to  paste  and  add  salt  and  pepper,  butter 
and  mustard ;  then  add  lemon  juice  to  make  right  consistency.  Spread 
between  thin  slices  of  bread. 

DREAM  SANDWICHES  Mrs.  W.  L.  Clock 

One-half  cup  of  pecan  nuts  chopped  fine;  one-half  cup  stoned 
raisins;  one  apple;  juice  of  one-half  lemon;  one  spoonful  sugar.  Mix 
with  a  small  amount  of  cream  and  spread  it  on  bread  thin.  It  makes  an 
excellent  filling  for  sandwiches. 

HOT  CHEESE  SANDWICHES 

These  are  particularly  nice  for  Sunday  evening  teas.  Slice  the  bread 
very  thin ;  put  a  thick  layer  of  grated  cheese  between  the  two  forms ; 
sprinkle  with  salt  and  a  dash  of  cayenne  pepper  and  press  the  bread 
well  together.  Fry  them  to  a  delicate  brown  on  each  side  in  equal 
parts  of  hot  lard  and  butter  and  serve  very  hot. 

HOT  CHEESE  SANDWICH  Mrs.  W.  D.  Hurlbut 

On  a  slice  of  bread,  well  buttered,  place  a  fairly  thick  piece  of 
yellow  American  cheese ;  sprinkle  with  salt  and  paprika  pepper ;  cover 
with  another  slice  of  buttered  bread  and  place  under  the  blaze  in  the 
broiler  to  toast ;  when  one  side  is  done  turn  over  and  toast  other  side. 
By  the  time  both  sides  are  toasted  the  cheese  is  quite  soft. 

168 


Sandwiches 

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JANE  DABNEY'S  CHEESE  SANDWICH  Mary  S.  Vanzwoll 

One  and  one-half  cups  grated  cheese ;  one  egg ;  two  tablespoonfuls 
cream.  Spread  on  bread  and  cover  with  a  slice  of  bacon.  Brown  in  a 
medium  oven. 

CHEESE  AND  NUT  SANDWICHES  Mary  Barwick  Wells 

Chop  pecans,  hickory  nuts  or  English  walnuts ;  mix  with  an  equal 
quantity  of  cream  or  Neufchatel  cheese.  Butter  thin  slices  of  bread 
and  spread  with  the  cheese  and  nuts.  Between  the  slices  lay  a  heart- 
leaf  of  lettuce  dipped  in  mayonnaise  dressing. 

CUCUMBER  SANDWICH  Mrs.  F.  E.  Place 

Peel  and  slice  cucumbers  like  wafers ;  put  on  the  ice  several  hours 
before  using.  Mix  with  an  oil  mayonnaise  and  spread  between  thin 
slices  of  bread. 

FILLING  FOR  PIEMENTO  SANDWICHES  Mrs.  J.  E.  Kelly 

Two  tablespoonfuls  sugar ;  one  teaspoonful  salt ;  one  tablespoonful 
flour;  mix.  Yolks  of  two  eggs,  beaten;  one-half  cup  water;  one-half 
cup  vinegar ;  one  teaspoonful  butter.  Cook  in  double  boiler  till  thick. 
Add  to:  Three  Eagle  brand  cream  cheese;  one  small  can  pimentoes; 
one  cupful  walnuts  or  pecans;  grind  pimentoes  and  nuts  and  cream 
into  the  cheese. 

LAYER  SANDWICHES 

Five  slices  of  Boston  brown  bread,  put  together  with  cream  cheese 
reduced  with  sweet  cream  or  mayonnaise ;  cut  down  in  half -inch  slices. 

OLIVE  SANDWICHES 

Chop  one-third  olives  and  two-third  chicken  livers  that  have  been 
thoroughly  cooked  and  mashed  quite  smooth;  mix  with  thick  mayon- 
naise dressing.     Serve  in  white  bread,  ice  cold. 

EGG  AND  GREEN  PEPPER  SANDWICH 

Six  hard  boiled  eggs ;  one  green  pepper ;  two  tablespoonfuls  olive 
oil;  one  tablespoonful  ketchup;  one-fourth  teaspoonful  salt  and  mus- 
tard; cream.  Chop  eggs  and  pepper,  mix  other  ingredients  and  add 
to  chopped  eggs,  moisten  with  cream  and  spread  between  thin  slices 
of  buttered  bread.  Cut  in  fancy  shapes  and  keep  in  damp  cloth  until 
ready  to  serve. 

MAPLE  SANDWICH  Judith  Slocum 

Put  one  cupful  of  finely  shaved  maple  sugar  through  the  meat 
chopper  with  one  cupful  of  blanched  almonds,  then  mix  to  a  paste 
with  thick  sweet  cream,  Spread  on  slices  of  brown  bread  and  white 
bread. 

167 


Sandwiches 

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DATE  AND  NUT  SANDWICHES 

Remove  the  stones  and  scales  from  the  dates  and  break  them  up 
with  a  fork.  Chop  pecan  meats  fine  and  use  twice  as  many  dates  as 
nuts.  Mix  together  and  moisten  with  creamed  butter,  add  a  dash  of 
salt.    Spread  between  thin  slices  of  bread. 

CARROT  AND  NUT  SANDWICH 

Peel  and  chop  carrots  very  fine ;  allow  a  cup  of  minced  nut  meats 
to  each  cup  of  carrots  and  mix  with  mayonnaise. 


168 


EGG  DISHES 


BAKED  EGGS  Mrs.  C.  A.  Bowman 

Cover  bottom  of  pan  with  fresh  bread  crumbs;  drop  eggs  on 
them,  being  careful  not  to  break  them ;  dot  with  butter  and  seasoning 
and  bake. 

OMELET  Mrs.  E.  Lewis  Phelps 

One  and  one-half  tablespoonful  flour ;  one  and  one-half  tablespoon- 
ful  butter;  blend  over  fire  and  add  one  cup  of  milk.  (This  should  be 
thick  and  stiff  when  cooked.)  When  about  cold,  add  one  cup, grated 
cheese  (yellow  American  preferred) ;  beat  the  yolks  of  seven  eggs 
stiff,  and  when  cold  fold  in  the  beaten  whites ;  add  a  little  salt.  Mince 
some  cold  boiled  ham,  onion  and  green  pepper  for  a  center  filling. 
Set  the  dish  in  pan  of  water  and  bake. 

EGG  BALLS  Mrs.  Ben  Craycroft 

Serve  with  salad.  Rub  the  yolks  of  four  hard  boiled  eggs  to  a 
paste ;  add  a  dash  of  salt,  same  of  pepper ;  six  drops  of  Worcestershire 
sauce,  and  one  teaspoonful  melted  butter.  Moisten  with  the  beaten 
yolk  of  one  egg  and  shape  in  small  balls.  Roll  in  flour  and  saute  in 
butter.    Fry  to  a  delicate  brown. 

ESCALLOPED  EGGS  Mrs.  Ben  Craycroft 

Six  eggs;  two  tablespoonfuls  of  cream  to  each  egg;  season  with 
pepper,  butter  and  salt  and  sprinkle  cracker  or  bread  crumbs  over  the 
top.    Bake  in  rather  quick  oven. 

ESCALLOPED  EGGS 

Make  a  force  meat  of  chopped  ham,  fine  bread  crumbs,  pepper, 
salt,  a  little  minced  parsley  and  some  melted  butter.  Moisten  it  with 
milk  to  a  soft  paste  and  half  fill  patty  pans  with  the  mixture.  Break 
an  egg  carefully  upon  the  top  of  each,  dust  with  pepper,  salt  and  sift 
some  very  finely  powdered  cracker  over  it  all.  Set  in  hot  oven  and 
bake  until  the  eggs  are  well  set  (about  eight  minutes),  and  serve  hot. 

A  SITTING  OP  EGGS  Mrs.  Ben  Craycroft 

Take  the  number  of  eggs  to  be  cooked  and  separate  the  whites 
and  yolks.  Beat  the  whites  to  a  froth,  add  a  little  salt.  Butter  a 
pan ;  then  pour  in  the  whites ;  then  dip  the  yolks  around  in  the  whites ; 
put  in  oven,  bake  two  or  three  minutes  and  serve. 

171 


Egg  Dishes 

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HAM  OMELET  Mrs.  Gorham 

Chop  fine  cold  boiled  ham.  Beat  four  eggs;  add  two  tablespoon- 
fuls  milk,  salt  and  pepper  to  taste.  Mix  with  ham  and  fry  on  hot  grid- 
dle, dropping  a  spoonful  at  a  time.  Serve  hot.  Any  cold  meat  may 
be  utilized  in  the  same  way. 

OMELET  Mrs.  Edward  E.  Swadener 

Four  eggs ;  one-half  cupful  milk.  Separate  the  whites  of  the  eggs, 
beat  to  a  stiff  froth ;  beat  the  yolks  well  and  add  salt,  pepper  and  one- 
half  cupful  milk.  Fold  in  the  beaten  whites.  Have  the  oven  hot; 
have  the  spider  hot,  put  in  a  generous  tablespoonful  butter  (bacon  or 
ham  drippings  may  be  used),  and  when  it  melts  add  eggs.  Let  the 
omelet  "set,"  then  put  it  into  the  hot  oven  to  brown.  It  should  slip 
out  of  the  spider  without  breaking  if  enough  butter  (or  substitute) 
has  been  used.  Have  platter  heated  on  which  the  omelet  is  to  be 
served. 

EGGS  POACHED  WITH  ARTICHOKES  Mrs.  Francis  A.  Sieber 

Cover  eight  rounds  of  toast  with  eight  artichoke  fonds  (cooked 
or  canned).  Put  a  whole  poached  egg  in  center  of  each,  and  cover 
with  brown  sauce  seasoned  with  ham.  Dust  eggs  with  powdered 
parsley. 

EGGS  IN  GREEN  PEPPERS  Mrs.  Louis  Geyler 

Chop  one-half  dozen  hard  boiled  eggs;  add  one-half  cup  minced 
ham,  and  fill  a  buttered  dish  lined  with  crumbs  with  alternate  layers 
of  eggs  and  cream  sauce,  seasoned  with  salt,  minced  green  peppers, 
parsley  and  chives.  Spread  crumbs  on  top,  dot  with  butter,  and  bake; 
or  bake  in  green  peppers. 

SPANISH  EGG  Mrs.  Harry  H.  Small 

Blend  two  tablespoonfuls  of  melted  butter  and  one  tablespoonful 
of  flour  in  a  chafing  dish.  Add  one  pint  of  milk  and  cook  to  a  thick 
cream.  Add  salt  and  paprika  and  a  dash  of  cayenne  pepper.  Then 
add  half  a  pound  of  American  cheese  cut  in  very  small  pieces  and  cook 
until  well  blended  together.  Have  one  large  onion  and  one  green 
pepper  cut  in  chips  and  fried  as  tender  as  butter,  taking  care  not  to 
brown  the  onion.  Add  to  the  onion  and  pepper  one-half  can  of  toma- 
toes, cook  for  five  minutes  together,  and  add  to  the  cream  sauce.  Have 
six  eggs  boiled  hard,  slice  and  add  to  the  mixture.  Serve  on  toast  on 
hot  plates. 

EGGS  IN  BATTER 

One  egg;  one  and  one-half  tablespoonfuls  thick  cream;  two  ta- 
blespoonfuls fine  stale  bread  crumbs;  one-fourth  teaspoonful  salt. 
Mix  cream,  bread  crumbs  and  salt.  Put  one-half  tablespoonful  of 
mixture  in  egg-shirrer.  Slip  in  egg  and  cover  with  remaining  mix- 
ture.   Bake  six  minutes  in  moderate  oven. 

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Egg  Dishes 

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SCOTCH  EGGS  FOR  BREAKFAST  Mrs.  A.  M.  Studley 

Boil  six  eggs  twenty  minutes.  When  cold,  remove  shells.  Roll 
in  sausage  meat  about  one-half  inch  thick  all  over ;  put  in  the  ice  box 
over  night.  Then  fry,  turning  all  the  time  till  brown.  Serve  on 
platter,  cutting  them  open,  and  garnish  with  Saratoga  potatoes. 

POACHED  EGGS  ON  RICE  TOAST 

Put  one  quart  of  rice  into  one  quart  of  boiling  water,  to  which  has 
been  added  one  teaspoonful  salt,  boil  rapidly  for  fifteen  minutes,  then 
place  on  back  of  stove  and  steam  twenty  minutes.  When  the  rice  has 
absorbed  all  of  the  water  press  into  a  square  mold  or  bread  pan  and  set 
aside  to  cool.  When  cold  cut  into  slices,  place  in  wire  broiler  and 
toast  over  hot  fire.  Poach  as  many  eggs  as  you  have  slices  of  toast 
and  place  an  egg  on  each  slice.  Sprinkle  with  pepper  and  salt  and 
serve  very  hot. 

EGGS  DELICIOUS  Alice  Clock 

Six  hard  boiled  eggs;  one  pint  milk;  one  tablespoonful  (heap- 
ing) butter;  two  tablespoonfuls  flour;  one  tin  sifted  peas.  Mix  the 
butter  and  flour  smoothly;  slowly  add  milk  while  stirring  constantly 
over  slow  fire,  until  white  sauce  is  nicely  smooth.  Season  sauce  to 
taste,  with  paprika  and  salt ;  and  add  hard-boiled  eggs,  cut  in  halves. 
Pour  over  the  whole  the  sifted  peas,  and  as  soon  as  the  peas  are  heated, 
being  careful  not  to  stir,  serve  on  rounds  of  toast.  This  amount  will 
serve  six  people. 

EGG  RELISH  Mrs.  A.  Donald  Campbell 

One  cupful  of  bread  crumbs ;  one  cup  cream  and  five  eggs.  When 
the  cream  has  been  absorbed  by  the  crumbs  and  the  eggs  well  beaten 
add  pepper  and  salt  with  a  teaspoonful  of  chopped  parsley.  Fry  as 
an  omelet. 

EGG  GARNISH 

Boil  six  eggs.  Cut  them  into  halves,  and  remove  yolks.  Fill 
the  whites  with  chopped  cucumbers,  over  which  a  French  dressing  has 
been  poured.    Serve  these  upon  shredded  lettuce. 

A  LUNCHEON  DISH  Mrs.  William  E.  Mason 

Butter  baking  dish;  drop  in  six  eggs,  whole;  grate  American 
cheese,  thickly.  Sprinkle  a  little  salt,  pepper  and  small  pieces  of  but- 
ter over  them  and  bake  slowly.    Serve  in  baking  dish. 

EGGS  A  LA  BUCKINGHAM 

Make  five  slices  milk  toast,  and  arrange  on  platter.  Use  receipe 
for  scrambled  eggs,  having  the  eggs  slightly  under-done.  Pour  eggs 
over  toast,  sprinkle  with  four  tablespoonfuls  grated  mild  cheese.  Put 
in  oven  to  melt  cheese,  and  finish  cooking  eggs. 

173 


Egg  Dishes 

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EGGS  A  LA  GOLDENROD  Charlotte  V.  Thearle 

Three  hard  boiled  eggs,  one  tablespoonful  butter,  one  table- 
spoonful  flour,  one  cup  milk,  one-half  teaspoonful  salt,  one-third  tea- 
spoonful  pepper,  five  slices  toast,  parsley.  Make  a  thin  white  sauce 
with  butter,  flour,  milk  and  seasonings.  Separate  yolks  from  whites 
of  eggs.  Chop  whites  finely  and  add  them  to  the  sauce.  Cut  four 
slices  of  toast  in  halves  lengthwise.  Arrange  on  platter  and  pour  over 
the  sauce.  Force  the  yolks  through  a  potato  ricer  or  strainer,  sprink- 
ling over  the  top.  Garnish  with  parsley  and  remaining  toast  cut  in 
points. 

EGGS  A  LA  MARTIN 

One  cup  white  sauce,  six  eggs,  one-fourth  pound  grated  cheese. 
Break  eggs  carefully  into  a  well  buttered  pudding  dish,  cover  with 
white  sauce  and  sprinkle  cheese  over  all.  Bake  fifteen  minutes  in  mod- 
erate oven. 

EGGS  A  LA  LEE  Mrs.  Harry  F.  Atwood 

Cover  circular  pieces  of  toasted  bread  with  thin  slices  cold  boiled 
ham.  Arrange  on  each  a  dropped  eggy  and  pour  around  mushroom 
sauce. 

Sauce :  Clean  one-fourth  pound  mushrooms,  break  cap  in  pieces, 
and  saute  five  minutes  in  one  tablespoonful  butter.  Add  one  cup 
chicken  stock  and  simmer  five  minutes.  Rub  through  a  sieve  and 
thicken  with  one  tablespoonful  each  butter  and  flour  cooked  together. 
Season  with  salt  and  pepper. 

EGGS  A  LA  FRANCOISE 

Poach  two  eggs  in  boiling  water  acidulated  with  lemon  juice  and 
slightly  salted.  Arrange  the  eggs  on  rounds  of  toasted  bread,  pour 
over  a  tomato  sauce  made  as  follows,  and  garnish  with  toast  points. 

Sauce:  Put  one  large  tablespoonful  butter  in  the  chafing  dish 
(or  skillet),  one  teaspoonful  minced  onion,  one  tablespoonful  minced 
carrot  and  fry.  "With  this  blend  two  level  tablespoonfuls  flour  and 
add  one  cup  of  canned  tomatoes  sifted,  and  one-third  teaspoonful  beef 
extract.    Dissolve  in  one  tablespoonful  hot  water,  simmer  and  strain. 

TO  BOIL  EGGS  FOR  AN  INVALID 

Have  water  boiling,  pour  over  eggs  and  cover  tightly;  put  on 
back  of  stove  and  stand  five  minutes.  The  whites  of  the  eggs  will  be 
firmly  set  and  the  yolks  soft. 


174 


Egg  Dishes 


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175 


Egg  Dishes 

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176 


CHEESE  DISHES 


"Wilt,  pleasef  your  honor,  taste  of  these." 

— Shakespeare. 


CHEESE  BALLS  Mrs.  W.  H.  Hart 

One  and  one-half  cupfuls  cream  cheese ;  one-half  teaspoonf ul  salt ; 
one-fourth  teaspoonf  ul  paprika ;  three  eggs,  whites  beaten  firm ;  cracker 
crumbs.  Add  salt  and  paprika  to  cheese,  then  fold  in  whites  and  roll 
into  small  balls ;  roll  in  cracker  crumbs  and  fry  in  deep  fat. 

CHEESE  SOUFFLE  Mrs.  Max  Mauerman 

Two  tablespoonfuls  flour ;  two  tablespoonfuls  butter ;  one-half  cup 
grated  cheese ;  four  eggs ;  one  pint  of  milk. 

Method :  Rub  butter  and  flour  together  over  fire ;  when  they  bub- 
ble, add  gradually  hot  milk.  Remove  from  fire ;  add  the  beaten  yolks ; 
cool  the  mixture;  then  add  the  beaten  whites,  stirring  all  together 
thoroughly.  Put  in  baking  dish  well  buttered,  bake  in  moderately  hot 
oven  for  fifteen  or  twenty  minutes  or  until  it  sets  like  custard.  Serve 
at  once. 

CHEESE  SOUFFLE  Mrs.  Frank  Sessions 

Break  a  slice  of  fresh  bread  about  three  inches  thick  into  small 
pieces,  pour  over  it  a  cup  of  milk,  let  stand  while  you  prepare  the  rest 
of  the  ingredients.  Grate  enough  yellow  American  cheese  to  make 
three  heaping  tablespoonfuls;  beat  three  eggs  until  light  and  frothy; 
add  the  cheese  and  eggs  to  the  bread,  mix  thoroughly  and  put  in  a 
buttered  baking  dish ;  bake  half  an  hour  or  until  brown.  Serve  imme- 
diately. 

FROZEN  CHEESE 

Rub  two  Neufchatel  cheese  to  a  paste,  add  one  cup  whipped 
cream,  one-half  cup  finely  chopped  olives,  one-fourth  cup  finely  chopped 
pimentoes.  Season  with  salt,  cayenne,  lemon  juice  or  vinegar  to  taste. 
Soften  one  teaspoonful  granulated  gelatine  in  one  tablespoonful  cold 
water,  dissolve  over  hot  water,  cool  and  add  to  cheese,  mix  well  and 
turn  into  one-half  pound  baking  powder  cans  previously  wet  with  cold 
water,  cover  with  a  piece  of  white  paper,  adjust  covers  and  pack  in  ice 
and  salt.  Let  stand  for  several  hours.  Serve  with  salad  course  with 
toasted  water  crackers. 

177 


Cheese  Dishes 

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SUNDAY  SUPPER  MUSH  Mrs.  A.  Donald  Campbell 

One  cup  corn  meal;  one  quart  of  milk,  salted  to  taste.  Cook  in 
double  boiler.  Just  before  removing,  add  one  egg.  Spread  the  mix- 
ture on  a  board  three-fourths  inch  thick.  When  cold,  cut  in  shapes 
and  put  slice  of  American  cheese  on  top,  put  in  buttered  dish  and  set 
in  oven  long  enough  for  cheese  to  melt  and  brown. 

CHEESE  DELIGHT  Mrs.  H.  Clay  Calhoun 

One-half  pound  American  cheese ;  two  eggs,  well  beaten ;  salt  and 
paprika  to  taste.  Cook  in  a  double  boiler  until  thick.  Serve  on  round 
of  bread  and  toast  in  oven. 

CHEESE  RICE  Mrs.  Ralph  Wilder 

Fill  a  baking  dish  with  alternate  layers  of  cooked  salted  rice  and 
grated  cheese;  moisten  with  milk  and  cover  with  bits  of  butter;  add 
dash  of  red  pepper  if  liked.     Bake  to  golden  brown. 

CHEESE  STRAWS  Mrs.  Elizabeth  F.  Pearce 

One  cupful  grated  cheese;  salt  and  pepper  to  taste;  two  table- 
spoonfuls  melted  butter;  three  tablespoonfuls  cold  water,  and  flour 
sufficient  for  soft  dough.  Cut  into  strips.  Bake  in  a  quick  oven 
until  brown  and  crispy. 

CHEESE  BALLS  Susy  M.  Horton 

Beat  two  eggs  very  light,  and  just  enough  grated  cheese  to  handle 
the  mixture,  red  pepper  and  salt  to  taste.  Roll  into  balls,  the  size 
of  a  walnut,  dip  in  egg  and  cracker  crumbs  and  fry  in  hot  lard  a  deli- 
cate brown.    To  be  served  hot  with  salad. 

WELSH  RAREBIT  Mrs.  Harry  H.  Small 

One  pound  of  American  cheese  cut  in  dice ;  butter  the  size  of  an 
egg;  melt  butter  and  cheese  in  a  chafing  dish,  blending  together  until 
smooth.  Beat  up  one  egg  and  stir  into  cheese,  adding  milk  until  the 
right  consistency.  Add  mustard  salt  and  paprika  and  a  teaspoonful 
of  Worcestershire  sauce.    Serve  on  thin  slices  of  toast,  on  hot  plates. 

WELSH  RAREBIT 

One  cup  hot  milk ;  one-quarter  pound  grated  cheese ;  one-half  tea- 
spoonful  salt :  one-quarter  teaspoonful  mustard ;  one  teaspoonful  flour ; 
one  teaspoonful  butter:  one  egg;  dash  of  cayenne.  Put  the  milk  to 
heat.  Mix  the  grrated  cheese,  flour,  mustard,  salt,  cayenne  and  egg  well 
beaten,  add  milk  when  hot,  a  little  at  a  time,  to  the  mixture,  stirring 
all  the  time.  Cook  until  smooth  and  very  creamy.  Take  from  heat 
and  add  butter,  stirring  well.  Serve  hot  on  slices  of  toast.  The  milk 
should  be  added  slowly.  Toast  bread  on  one  side  only.  Pour  rarebit 
on  untoasted  side. 

178 


Cheese  Dishes 

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CHEESE  WAFERS  Mrs.  Helen  Armstrong 

Beat  the  whites  of  two  eggs  very  stiff;  add  pepper  and  salt;  mix 
in  gently  half  a  cup  grated  cheese ;  spread  lightly  over  salted  wafers. 
Sprinkle  with  cheese  and  brown  in  moderate  oven. 

CHEESE  BALLS  Mrs.  Fred  L.  Kimmey 

Whites  of  three  eggs;  one  cup  grated  cheese;  one  tablespoonful 
flour;  pinch  of  salt  and  red  pepper.  Form  into  balls,  roll  in  cracker 
crumbs  and  fry  in  deep  fat.     This  makes  fifteen  small  balls. 


179 


Egg  Dishes 


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180 


CANDIES 


A  wilderness  of  sweets." 

— Milton. 


FONDANT  Mrs.  E.  A.  Thompson 

Two  and  one-half  pounds  fine  granulated  sugar ;  one  and  one-half 
cups  water ;  one-half  teaspoonful  cream  of  tartar.  Place  in  a  saucepan, 
set  on  back  of  stove.  When  clear  let  come  to  a  boil  until  it  reaches 
242  degrees,  or  until  it  holds  together  when  dropped  into  cold  water. 
Take  from  fire  and  cool.  When  lukewarm,  beat  until  thick  enough 
to  kneed,  turn  out  on  marble  or  platter  and  work  until  thick. 

FONDANT 

One  pound  white  sugar  and  half  cup  water,  stir  over  the  fire  until 
it  dissolves,  no  longer.  Then  boil,  without  stirring,  until  it  makes  a 
very  soft  ball  when  tested  in  water  (cold).  Pour  out  on  a  platter  and 
when  slightly  cool  beat  until  you  have  a  creamy  mass,  then  work  and 
knead  with  the  hands  until  it  is  soft  and  smooth.  Never  boil  but  one 
pound  of  sugar  at  a  time  no  matter  how  much  candy  you  intend 
making.  Pack  your  fondant  all  together  in  an  earthen  bowl  and  cover 
with  a  damp  cloth  until  the  next  day.  Then  shape  into  the  desired 
forms.    Use  for  all  kinds  of  French  creams. 

MEXICAN  CARAMELS  Mrs.  A.  Donald  Campbell 

One  cup  granulated  sugar;  one  large  cup  milk  or  cream;  one- 
fourth  teaspoonful  soda.  Caramel  the  sugar  and  add  soda  to  milk 
warmed;  after  caramel  is  dissolved  add  two  cups  of  brown  sugar;  do 
not  let  boil  until  sugar  is  thoroughly  dissolved;  then  boil  until  it 
hardens  when  dropped  in  cold  water.    Add  cup  of  nut  meats. 

COFFEE  CARAMELS 

One  cupful  sugar  and  one-half  cupful  cream  and  one-quarter  cup- 
ful strong  coffee.  Stir  constantly  over  a  hot  fire,  and  turn  on  a 
greased  tin. 

MAPLE  CARAMELS 

One  cupful  sugar  (maple)  and  three-quarters  of  a  cupful  of  cream, 
placed  in  a  saucepan.  Stir  constantly  over  a  hot  fire  until  it  reaches 
the  hard  boil  stage.    Remove  from  fire,  and  turn  on  a  greased  tin. 

181 


Candies 

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VANILLA  CARAMELS 

Two  level  cups  " Coffee  C"  brown  sugar;  one-half  cup  corn 
syrup  j  two-thirds  cup  cream ;  one  cup  chopped  nuts.  Boil  sugar,  cream 
and  corn  syrup  without  stirring  until  hard  ball  forms  when  tried  in 
cold  water.  Add  nuts  and  vanilla,  remove  from  fire  and  pour  at  once 
into  buttered  tin.  Do  not  stir  caramels.  When  cold,  remove  from  pan 
in  one  sheet  and  cut  in  squares.    Wrap  in  wax  paper. 

CHOCOLATE  CARAMELS 

Put  in  a  saucepan  half  a  cupful  each  of  molasses,  white  sugar 
and  brown  sugar  ;  a  cupful  of  grated  chocolate  and  a  cupful  of  cream 
or  milk.  Stir  the  mixture  constantly  over  the  fire  until  it  reaches  the 
hard-boil  stage.  Then  add  a  teaspoonful  vanilla  and  turn  it  onto  a 
buttered  tin,  making  the  paste  an  inch  thick.  Mark  it  into  inch  squares 
and  cut  before  it  is  quite  cold. 

CHOCOLATE  CARAMELS  Mrs.  E.  A.  Thompson 

Two  squares  chocolate;  one  cup  sugar;  one  cup  molasses;  one  cup 
milk;  one-half  cup  melted  butter.  Boil  on  the  top  of  stove  over  a 
brisk  fire  until  it  becomes  brittle  when  dropped  in  cold  water.  Do  not 
stir,  but  shake  the  vessel  while  boiling.  Pour  into  a  buttered' tin  and 
check  off  into  squares. 

VANILLA  CARAMELS 

One  cupful  sugar  and  three-quarters  of  a  cupful  cream,  placed 
in  a  saucepan.  Stir  constantly  over  a  hot  fire  until  it  reaches  the 
hard-boil  stage.  Remove  from  fire,  add  a  teaspoonful  vanilla  and  turn 
on  a  greased  tin. 

KARO  CARAMELS 

Boil  one  cup  sugar,  one  cup  Karo  corn  syrup,  one-fourth  cup  water 
six  minutes,  then  add  two  tablespoonfuls  bufcter,  and  cook  to  the  soft 
ball  stage.  Beat  in  a  teaspoonful  of  vanilla  extract  or  half  a  cup 
candied  cherries  cut  in  halves;  beat  thoroughly  and  turn  into  a  shal- 
low buttered  dish.  When  cold  cut  in  cubes  and  wrap  in  confectioner's 
paper. 

ENGLISH  WALNUT  CANDY 

The  white  of  one  egg,  beaten  stiff;  add  a  pound  of  Confectioners' 
sugar;  stirring  the  sugar  and  egg  till  the  mixture  is  stiff  enough  to 
roll  into  little  balls.  Add  vanilla,  and  press  the  balls  of  candy  between 
the  halves  of  an  English  walnut. 

COCOANUT  CANDY 

Two  cups  white  sugar;  one  cup  milk;  one  cup  molasses;  one-half 
cup  butter ;  try  as  molasses  candy,  and  when  done  add  one  and  one-half 
cups  cocoanut  and  one  teaspoonful  vanilla. 

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Candies 

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MAPLE  CREAM 

To  one  pound  of  maple  sugar  take  half  a  pint  cream.  Cook 
until  it  hardens  in  water.    Stir  frequently.    Beat  until  cool. 

CHOCOLATE  CREAMS 

Put  three  squares  of  chocolate  in  a  dish  over  a  tea  kettle  to  melt. 
Boil  two  cups  of  white  sugar,  one  cup  water,  one  teaspoonful  of  glu- 
cose until  stringy ;  beat  until  creamy ;  mold  into  the  desired  shapes  and 
dip  in  chocolate.    Put  on  whole  nuts  if  desired. 

NOUGAT 

One  cupful  almonds,  chopped  and  placed  in  oven  to  dry,  being 
careful  not  to  brown.  Put  into  a  saucepan  two  and  one-half  cupfuls 
powdered  sugar  and  a  tablespoonful  lemon  juice.  Place  it  on  fire 
and  stir  with  a  wooden  spoon  until  it  is  melted  and  slightly  colored. 
Let  stand  for  a  few  minutes,  so  it  will  be  thoroughly  melted,  then 
turn  in  the  hot  almonds,  mix  them  together  quickly,  not  stirring  long 
enough  to  grain  the  sugar,  and  turn  it  on  to  an  oiled  slab  or  tin. 
Spread  it  out  in  an  even  sheet  an  eighth  of  an  inch  thick.  While  it 
is  still  warm  mark  off  into  squares.    Break  into  pieces  when  cold. 

SUGARED  ALMONDS 

Put  a  cupful  granulated  sugar  in  a  saucepan  with  a  little  water, 
stir  until  it  is  dissolved,  then  let  it  cook  to  the  boil  stage  without 
touching  except  to  test.  Turn  in  half  cupful  of  blanched  almonds 
and  stir  off  the  fire  until  the  nuts  are  well  covered  with  the  gran- 
ulated sugar,  but  turn  them  out  before  they  become  a  mass.  Boil 
another  cupful  of  sugar  and  turn  the  coated  almonds  into  it,  and 
stir  again  in  the  same  way,  giving  them  a  second  coating  of  sugar, 
but  do  not  leave  them  in  the  pan  until  they  are  all  stuck  together. 

BURNT  ALMONDS 

Place  a  cupful  of  brown  sugar  into  a  saucepan  with  a  very  little 
water.  Stir  until  the  sugar  is  dissolved.  Let  it  boil  a  minute,  then 
pour  in  half  a  cupful  of  almonds  and  stir  over  the  fire  until  the  sugar 
granulates  and  is  a  little  brown.  When  the  nuts  are  well  coated,  and 
before  they  get  into  one  mass,  turn  them  out  and  separate  any  that 
are  stuck  together. 

MARSHMALLOWS 

One-half  box  granulated  gelatin  soaked  in  three-fourths  cup  cold 
water  (scant) ;  two  cups  sugar  cooked  with  three-fourths  cup  boiling 
water  (scant)  only  until  dissolved.  Pour  over  gelatin,  add  flavoring 
and  pinch  salt  and  let  stand  until  lukewarm.  Beat  first  with  egg 
beater,  then  with  a  spoon  until  stiff  enough  to  spread  in  sheets.  Pour 
into  pans  thickly  dusted  with  mixture  of  powdered  sugar  and  little 
corn  starch.  When  chilled,  turn  on  marble  slab  or  platter  and  cut  in 
cubes,  roll  in  powdered  sugar  mixture  and  serve. 

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MARSHMALLOWS 

Soak  four  ounces  of  gum  arabic  in  a  cupful  of  water  until  it  is 
dissolved.  Strain  it  to  take  out  any  black  specks  in  it.  Put  the  dis- 
solved gum  arabic  into  a  saucepan  with  half  a  pound  of  powdered 
sugar.  Place  the  saucepan  in  a  second  pan  containing  boiling  water; 
stir  until  the  mixture  becomes  thick  and  white.  When  it  is  begin- 
ning to  thicken  test  it  by  dropping  a  little  into  cold  water;  when  it 
will  form  a  ball  remove  it  from  fire.  Stir  into  it  the  whites  of  three 
eggs  whipped  to  a  stiff  froth.  This  will  give  a  spongy  texture.  Lastly, 
flavor  it  with  two  teaspoonfuls  of  orange  water.  Turn  the  paste  into 
a  pan  covered  thick  with  cornstarch;  the  layer  of  paste  should 
be  one  inch  thick.  After  the  paste  has  stood  for  a  while  turn  it 
onto  a  slab  and  cut  it  into  inch  squares;  dust  them  well  with  corn- 
starch or  confectioner's  sugar.  As  the  paste  is  more  or  less  cooked 
it  will  be  more  or  less  stiff. 

PEPPERMINT  OR 

WINTERGREEN  PATTIES  Mrs.  E.  A.  Thompson 

One  pound  confectioner's  sugar;  six  large  tablespoonfuls  water; 
six  drops  oil  of  peppermint  or  wintergreen;  a  little  bit  of  cream  of 
tartar  put  into  a  cup  with  a  bit  of  sugar  and  the  oil.  Boil  until  it 
ropes,  then  remove  from  fire  and  stir  in  the  cream  of  tartar,  oil  and  the 
sugar. 

CHOCOLATE  PEPPERMINTS  Mrs.  A.  H.  Wagoner 

Take  two  pounds  confectioner's  sugar  and  add  enough  water  to 
make  it  the  right  consistency  to  roll  into  balls.  Flavor  with  pepper- 
mint and  roll  out  on  waxed  paper  with  a  rolling  pin.  Cut  out  the  pep- 
permints. With  water  in  the  under  part  of  the  chafing  dish  melt  half 
a  pound  of  Baker's  chocolate  and  dip  the  peppermint  on  the  end  of  a 
fork.    Set  on  waxed  paper  to  harden. 

SEA  FOAM 

Two  cups  light  brown  sugar;  one-half  cup  water;  boil  together 
until  a  little  dropped  in  cold  water  forms  a  soft  ball.  Remove  from 
fire.  Beat  in  a  deep  bowl  the  whites  of  two  eggs  to  a  froth,  add  candy 
syrup,  one-half  teaspoonful  vanilla  and  beat  in  until  it  begins  to  stiffen. 
Drop  with  spoon  on  waxed  paper  and  press  on  a  nut  meat.  Will  keep 
moist  in  a  glass  jar. 

DIVINITY  FUDGE  Mrs.  A.  Donald  Campbell 

Whites  of  two  eggs,  well  beaten ;  two  cups  granulated  sugar ;  one- 
third  cup  Karo  corn  syrup  boiled  together  with  one-half  cup  hot  water ; 
boil  until  syrup  forms  hard  (not  brittle)  strands  when  dropped  in  cold 
water;  one  teaspoonful  vanilla.  Pour  the  boiling  mixture  over  whites 
of  eggs,  beating  constantly;  beat  mixture  until  pure  white.  Add  nuts 
or  cherries,  etc.,  which  should  be  cut  up  before  cooking  syrup.  Turn 
entire  mixture  out  on  buttered  platter;  let  stand  an  hour,  or  until 
hard  enough  to  cut. 

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DIVINITY  CANDY 

Two  and  one-half  cups  granulated  sugar ;  one-half  cup  corn  syrup ; 
one-half  cup  cold  water;  whites  of  two  eggs  beaten  to  a  stiff  froth. 
Boil  the  first  three  ingredients  until  a  little  dropped  into  cold  water 
can  be  formed  into  a  firm  ball.  When  done  pour  over  the  eggs  and 
beat  until  stiff,  then  add  one  cup  walnut  meats.  Spread  in  a  buttered 
pan  and  cut  into  squares. 

OCEAN  FOAM 

One  cup  sugar ;  one-half  cup  corn  syrup ;  one-half  cup  water.  Boil 
mixture  until  hard  when  dropped  in  cold  water.  Add  stiffly  beaten 
whites  of  two  eggs,  beat  until  it  stiffens  and  becomes  foamy.  Add  one 
cup  nuts  and  vanilla  to  flavor.    Pour  into  buttered  tin. 

PUDGES  Emily  L.  Wegner 

Two  cups  granulated  sugar;  one  cup  milk;  one-half  teaspoonful 
butter;  two  squares  Baker's  bitter  chocolate.  Put  on  sugar  and  milk, 
let  it  come  to  a  boil  before  adding  butter  and  chocolate.  Beat  con- 
stantly. Cook  from  fifteen  to  twenty  minutes.  This  may  be  varied  by 
adding  chopped  nuts  or  grated  cocoanut. 

PUDGE 

Boil  together  a  pint  of  milk ;  a  cup  of  granulated  sugar ;  a  cup  of 
grated  chocolate  and  butter  the  size  of  an  egg.  When  a  drop  of  the 
mixture  hardens  in  cold  water  add  a  teaspoonful  vanilla,  beat  until 
smooth  and  creamy ;  spread  in  a  buttered  pan  and  cut  into  squares. 

CHOCOLATE  FUDGE 

One  cupful  milk ;  two  squares  or  ounces  of  chocolate ;  two  cupfuls 
granulated  sugar  placed  in  granite  sauce  pan.  Let  chocolate  syrup  boil 
till  it  hardens,  when  a  little  can  be  dropped  in  cold  water  or  on  ice  to 
see  if  it  is  done.  Then  stir  in  a  heaping  tablespoonful  butter  and  pour 
the  mixture  at  once  on  a  well  buttered  tin.  Nuts  can  be  added  to  this 
if  desired. 

CARAMEL  FUDGE 

Two  cups  granulated  cane  sugar;  three-fourths  cup  milk;  one- 
half  cup  butter;  one  teaspoonful  vanilla;  one  cup  nuts.  Place  the 
butter,  milk  and  one  and  one-half  cups  sugar  in  one  pan,  and  let  it 
boil.  In  another  pan  melt  the  half  cup  sugar,  and  when  melted  pour 
upon  it  the  boiling  mixture.  Remove  from  fire  and  beat  until  it 
thickens ;  add  vanilla  and  nuts.    Pour  on  buttered  platter. 

PEANUT  BUTTER  FUDGE 

Two  cups  confectionery  sugar;  two  tablespoonfuls  peanut  butter; 
one-half  cup  milk.  When  mixture  starts  to  boil,  stir  constantly  until 
it  thickens.    Pour  into  buttered  tin. 


Candies 

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CREAM  OF  CARAMEL  FUDGE 

Boil  two  and  one-half  cupfuls  brown  sugar,  one  cupful  cream. 
When  hard  turn  on  a  greased  tin. 

MAPLE  FUDGE 

Break  into  small  pieces  a  pound  of  maple  sugar  and  put  it  over 
the  fire  with  a  cupful  of  milk.  Bring  it  to  a  boil,  add  a  tablespoonful 
of  butter  and  cook  until  a  little  dropped  in  cold  water  becomes  brittle. 
Take  from  fire,  stir  until  it  begins  to  granulate  a  little  about  the  sides 
of  the  pan,  and  then  pour  into  a  greased  pan.  Mark  into  squares  with 
a  knife. 

MAPLE  SUGAR  FUDGE 

Boil  two  and  one-half  cupfuls  maple  sugar,  one  cupful  cream. 
When  little  hard  turn  on  greased  tin. 

COCOANUT  FUDGE 

Boil  two  and  one-half  cupfuls  white  sugar,  one  cupful  cream.  Add 
one  tablespoonful  butter,  and  when  hard  pour  on  greased  tin. 

CANDIED  ORANGE  PEEL  Mrs.  A.  J.  Langan 

Take  nice  thick  orange  peel,  soak  over  night  in  salt  water.  In 
the  morning  take  out  peel,  boil  in  fresh  water  until  tender,  then  add 
sugar,  pound  for  pound,  boil  until  the  peel  is  clear  and  thick.  Seal  in 
glass  jars,  and  when  wanted  cut  in  long  strips,  roll  in  sugar  and  serve. 

ORANGE  OR 

GRAPE  FRUIT  STRAWS       Mrs.  Harry  Pagin,  Valparaiso,  Ind. 

Take  peeling  of  two  large  oranges,  or  grape  fruit,  or  both,  and  cut 
with  scissors  in  narrow  lengthwise  strips.  Cover  with  cold  water,  put 
on  stove  and  boil  twenty  minutes.  Pour  off  water.  Cover  with  water 
and  boil  twenty  minutes  more.  Pour  off  water.  Cover  with  water  and 
boil  twenty  minutes  more.  Pour  off  water  and  add  one  cup  sugar  and 
one-half  cup  of  hot  water.  Let  simmer  until  almost  dry,  taking  care 
not  to  burn.  Take  from  stove  and  roll,  a  few  at  a  time,  in  granulated 
sugar. 

HONEY  CANDY 

Four  tablespoonfuls  honey,  one  pint  white  sugar,  water  enough 
to  dissolve  sugar;  boil  until  brittle  when  tried  in  water.  When  cool 
pull. 

BUTTER  SCOTCH  Mrs.  R.  A.  Dandliker 

Two  cups  sugar;  two  tablespoonfuls  vinegar;  two  tablespoonfuls 
water ;  four  tablespoonfuls  molasses ;  one-half  cup  butter.  Boil  about 
fifteen  minutes,  then  add  two  teaspoonfuls  vanilla.  Cook  till  it  hardens 
in  water,  do  not  stir.    Pour  into  buttered  pans. 

186 


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THREE  MINUTE  BUTTER-SCOTCH 

Use  three-fourths  cup  sugar,  one  tablespoonful  water,  butter  size 
of  an  egg,  one-half  tablespoonful  vinegar.  Boil  until  brittle;  pour  on 
buttered  plates. 

WALNUT  MOLASSES  BALLS 

One  cup  New  Orleans  molasses;  cream  of  tartar  size  of  a  pea; 
three  cups  white  sugar ;  one-half  cup  water.  Boil  mixture  slowly  until 
soft  ball  forms  when  tried  in  cold  water.  Add  butter  size  of  an  egg 
and  boil  until  brittle  when  tried  in  cold  water.  Add  one-half  teaspoon- 
ful  soda  and  remove  from  fire.  Spread  three  cups  black  walnut  meats 
thickly  on  well  buttered  tin  and  pour  candy  over  same.  "When  cool 
knead  into  balls. 

MOLASSES  CANDY 

Put  into  a  saucepan  one  cupful  of  brown  sugar,  two  cupfuls  of 
New  Orleans  molasses  and  a  tablespoonful  each  of  butter  and  vinegar. 
Mix  them  well  and  boil  until  it  will  harden  when  dropped  in  water. 
Then  stir  in  a  teaspoonful  baking  soda,  which  will  whiten  it,  and  turn 
it  into  a  greased  tin  to  cool ;  when  it  can  be  handled,  pull  it  until  white 
and  firm.    Draw  it  into  sticks  and  cut  into  inch  lengths. 

MOLASSES  KISSES 

One  level  cup  sugar;  two  cups  molasses;  two  level  teaspoonfuls 
corn  starch;  one-eighth  teaspoonful  soda.  Mix  sugar  and  corn  starch 
thoroughly  and  beat  in  molasses.  When  well  blended  heat  slowly, 
stirring  constantly.  When  mixture  forms  hard  ball  if  dropped  in  cold 
water,  remove  from  fire,  add  soda  and  pour  into  buttered  pan.  When 
cool,  pull  until  straw  colored,  cut  and  wrap  in  waxed  paper. 

CREAM  TAFFY 

Two  cups  sugar;  one  cup  water;  two  tablespoonfuls  vinegar;  one 
teaspoonful  cream  tartar.  Cook  until  brittle;  pour  into  buttered  pan. 
Then  cool  enough  to  handle;  pull  until  white. 

PEANUT  CANDY 

Put  into  a  saucepan  three-fourths  cup  corn  syrup,  three-fourths 
cup  sugar,  a  large  piece  of  butter,  and  one  and  one-half  tablespoonfuls 
of  vinegar.  Boil  until  a  little  dropped  into  cold  water  becomes  brittle. 
Then  add  one  pound  salted  peanuts.  Spread  into  buttered  pan  and  cut 
into  squares  or  oblongs. 

STUFFED  DATES 

Take  some  fondant,  small  pieces  of  walnuts,  almonds,  bits  of 
date,  a  few  raisins,  a  small  piece  of  citron ;  mix  well ;  if  not  wet  enough 
when  molded  add  a  few  drops  of  water  and  lemon  juice.  Take  the 
seeds  from  the  dates  and  fill  with  this  mixture.  Koll  in  granulated 
sugar. 

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OLD-FASHIONED  TAFFY 

Put  into  a  saucepan  two  and  one-half  cupfuls  of  sugar  and  one- 
half  cupful  of  water.  Stir  until  it  is  dissolved.  Then  wash  the  sides 
of  the  pan  and  let  it  boil  without  touching  a  few  moments,  and  add  a 
tablespoonful  butter  and  let  boil  until  it  will  crack  when  tested  in  cold 
water.  Add  a  teaspoonful  vanilla  and  turn  in  onto  a  tin  to  cool.  Mark 
it  off  into  squares  before  it  becomes  cold. 

PUFFED  RICE  CANDY  Helen  Collins 

One  cup  granulated  sugar;  one-fourth  cup  water;  one-fourth  cup 
molasses;  one  teaspoonful  butter;  one  drop  oil  of  peppermint.  Boil 
sugar,  water,  molasses  and  butter  until  it  forms  a  hard  ball  when 
dropped  into  cold  water.  Remove  from  fire,  add  peppermint,  stir  and 
pour  over  one  package  of  puffed  rice,  stirring  until  rice  is  coated. 

PEANUT  CANDY 

Fill  a  small  square  tin  half  an  inch  deep  with  shelled  peanuts,  leav- 
ing the  skins  on.  Boil  some  sugar  until  done  and  pour  it  over  the  nuts, 
just  covering  them.     Cut  into  squares  before  it  becomes  cold. 

PEPPERMINTS 

Two  cups  sugar;  one-half  cup  water;  one-half  teaspoonful  cream 
of  tartar ;  seven  or  eight  drops  of  oil  of  peppermint.  Boil  until  a  drop 
of  syrup  on  tip  of  fork  looks  like  a  fine  hair.  Remove  from  fire,  add 
cream  of  tartar  and  peppermint,  and  stir  until  creamy.  Drop  on 
waxed  paper. 

AFTER  DINNER  MINTS 

Two  level  cups  sugar;  one-fourth  teaspoonful  cream  of  tartar; 
one-half  cup  boiling  water ;  three  drops  peppermint.  Boil  sugar,  water 
and  cream  tartar  until  dissolved.  Let  boil  without  stirring  until  it 
forms  soft  ball  when  dropped  in  cold  water.  Set  aside  to  cool.  When 
lukewarm  add  peppermint  and  beat  until  creamy.  Drop  from  spoon 
on  wax  paper  or  marble  slab.  If  preferred,  use  checkerberry  or  creme 
de  menthe. 

POP  CORN  BALLS 

Twelve  quarts  all  white  grains  pop  corn,  warm  and  pour  over  this 
in  a  large  dishpan  the  following  syrup  while  hot :  Half  cup  molasses 
or  corn  syrup ;  half  cup  sugar ;  three  tablespoonfuls  water.  Boil  until 
it  crisps  in  cold  water.  Stir  with  a  spoon  all  the  candy  thoroughly 
through  the  corn.    Butter  fingers,  then  press  with  hands  into  balls. 


188 


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189 


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190 


WEIGHTS  AND  MEASURES 


Ten  eggs  equal  one  pound. 

One  quart  of  flour  equals  one  pound. 

Two  cupfuls  of  butter  equal  one  pound. 

One  generous  pint  of  liquid  equals  one  pound. 

Two  cupfuls  of  granulated  sugar  equal  one  pound. 

Two  heaping  cupfuls  of  powdered  sugar  equal  one  pound. 

One  pint  finely  chopped  meat,  packed  solidly,  equals  one  pound. 

Four  saltspoonfuls  equal  one  teaspoonful. 

Three  teaspoonfuls  equal  one  tablespoonful. 

Sixteen  tablespoonfuls  equal  one  cupful. 

Four  tablespoonfuls  salt  equal  one  ounce. 

One  and  one-half  tablespoonfuls  granulated  sugar  equal  one  ounce. 

Two  tablespoonfuls  of  flour  equal  one  ounce. 

A  piece  of  butter  the  size  of  an  egg  equals  about  one  and  one-half 
ounces. 

One  pint  of  loaf  sugar  equals  ten  ounces. 

One  pint  of  brown  sugar  equals  twelve  ounces. 

One  pint  of  granulated  sugar  equals  sixteen  ounces. 

One  pint  of  wheat  flour  equals  nine  ounces. 

One  pint  of  corn  meal  equals  eleven  ounces. 

Use  two  teaspoonfuls  of  soda  to  one  pint  of  sour  milk. 

Use  one  teaspoonful  of  soda  to  one  cupful  of  molasses. 

One-half  teaspoonful  cream  of  tartar  with  one  teaspoonful  baking 
soda  equals  two  teaspoonfuls  baking  powder. 


191 


TIME  REQUIRED 

For  Cooking  the  Following  Meats  and  Vegetables. 

Beef,  sirloin,  rare,  per  pound,  eight  to  ten  minutes. 
Beef,  sirloin,  well  done,  per  pound,  twelve  to  fifteen  minutes. 
Chickens,  three  or  four  pounds  weight,  one  to  one  and  one-half 
hours. 

Duck,  tame,  from  forty  to  sixty  minutes. 

Lamb,  well  done,  per  pound,  fifteen  minutes. 

Pork,  well  done,  per  pound,  thirty  minutes. 

Turkey,  ten  pounds,  three  hours. 

Veal,  well  done,  per  pound,  twenty  minutes. 

Potatoes,  boiled,  thirty  minutes. 

Potatoes,  baked,  forty-five  minutes. 

Sweet  potatoes,  boiled,  forty-five  minutes. 

Sweet  potatoes,  baked,  one  hour. 

Squash,  boiled,  twenty-five  minutes. 

Squash,  baked,  forty-five  minutes. 

Green  peas,  boiled,  twenty  to  forty  minutes. 

String  beans,  one  to  two  hours. 

Green  corn,  from  twenty  to  thirty  minutes. 

Asparagus,  fifteen  to  thirty  minutes. 

Spinach,  one  to  two  hours. 

Tomatoes,  one  hour. 

Cabbage,  forty-five  minutes  to  two  hours. 

Cauliflower,  one  to  two  hours. 

Dandelions,  two  to  three  hours. 

Beet  greens,  one  hour. 

Onions,  one  to  two  hours. 

Beets,  one  to  five  hours. 

Turnips,  forty-five  minutes  to  one  hour. 

Parsnips,  from  one-half  to  one  hour. 


192 


HOUSEHOLD  HINTS 

When  peeling  onions,  if  you  will  hold  the  onions  under  the  run- 
ning cold  water,  there  will  be  no  discomfort  experienced. 

Put  a  thimble  over  the  end  of  rods  and  you  can  easily  run  it 
through  your  curtains,  or  an  old  glove  finger  will  answer  the  purpose 
if  thimble  is  too  large. 

To  mark  a  hem  in  linen,  remove  thread  from  the  machine  and 
run  the  goods  through  the  hemmer  as  though  stitching;  you  will  find 
a  perfect  hem  turned  down. 

For  removing  odor  of  onions  from  hands,  use  celery  or  powdered 
celery  seed. 

A  handful  of  salt  rubbed  around  sink  will  help  remove  all  grease 
and  keep  it  sweet  and  clean. 

A  tiny  pinch  of  soda  will  sweeten  cream  slightly  soured. 

To  remove  bread  or  cake  from  pans,  apply  wet  cloth  to  bottom  of 
pan. 

Tack  a  piece  of  asbestos  on  end  of  ironing  board  for  iron  stand. 

Burn  a  piece  of  camphor  gum  to  rid  house  of  mosquitoes. 

To  break  glass  evenly,  tie  a  string  around  the  glass,  saturated  with 
kerosene,  then  fill  with  cold  water  as  high  as  the  string;  set  fire  to 
the  string,  and  glass  will  snap  at  point  of  string. 

If  a  silver  spoon  is  placed  in  a  jelly  glass  the  boiling  jelly  can  be 
poured  in  without  the  least  danger  of  breaking  the  glass. 

To  cream  butter  and  sugar  easily  when  butter  is  hard,  warm  the 
sugar  slightly. 

For  angel,  sunshine  and  all  sponge  cakes,  add  the  cream  of  tartar 
to  the  eggs  when  half  beaten,  and  if  soda  is  called  for,  add  it  to  the 
flour. 

Lime  water  and  linseed  oil  is  an  excellent  application  for  burns. 

To  caramelize  sugar :  Put  in  a  smooth  granite  saucepan  or  omelet 
pan,  place  over  hot  part  of  stove  and  stir  constantly  until  melted  and 
of  the  color  of  maple  syrup.  Care  must  be  taken  to  prevent  sugar 
from  adhering  to  sides  of  pan  or  spoon. 

To  renovate  food  chopper  and  sharpen  its  knives,  grind  a  piece 
of  sand  soap  through  it. 

Before  using  new  tinware,  if  you  will  rub  it  well  with  lard  and 
heat  it  thoroughly  in  oven,  it  will  not  rust. 

To  remove  paint  from  window  pains,  rub  with  baking  soda. 

To  remove  match  scratches  from  painted  woodwork,  rub  with 
slice  of  lemon,  then  with  whiting,  and  wash  with  soap  and  water. 

In  making  pancakes,  two  tablespoons  of  snow  stirred  in  quickly 
is  equal  to  one  egg. 

Two  apples  placed  in  your  cake  box  will  keep  the  cake  moist. 

If  in  cooking  you  have  accidentally  put  too  much  salt  in  anything, 
a  small  amount  of  brown  sugar  will  counteract  it. 

193 


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2692 


Vacuum  Electric  Washers 
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13  th  Floor,  Stevens'  Building 


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172-174  NORTH   La  SALLE  STREET 

CHICAGO 


PHONE  CALUMET  3565 

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